Smashed Avocado Dip Recipe

Name: Moxies West Palm Beach Restaurants SMASHED AVOCADO DIP Recipe
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Ingredients: 2 pieces ripe avocados; 1 tbs fresh lime juice; 1 tsp sea salt; 1 tsp black pepper; 2 tbs red onion, finely minced; 2 tbs cilantro (coriander) leaves, chopped; 6 pieces cherry tomatoes, quartered; 0.5 pieces jalapeño, seeded and finely chopped; 0.5 tsp garlic, very finely minced or grated; 1 tsp extra-virgin olive oil; 0.25 tsp crushed red pepper flakes; 2 pieces fresh lime wedges (optional); 1 cup tortilla chips or vegetable sticks

Inspired by Moxies West Palm Beach Restaurant

Time15m

Serves2

2 servings

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Ingredients

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Smashed Avocado Base

2 pieces ripe avocados

1 tbs Fresh lime juice

1 tsp sea salt

1 tsp black pepper

Mix-ins & Flavoring

2 tbs red onion, finely minced

2 tbs cilantro (coriander) leaves, chopped

6 pieces cherry tomatoes, quartered

1/2 pieces jalapeño, seeded and finely chopped

1/2 tsp garlic, very finely minced or grated

Finishing & Serving

1 tsp extra-virgin olive oil

1/4 tsp Crushed red pepper flakes

2 pieces fresh lime wedges (optional)

1 cup tortilla chips or vegetable sticks

Method

Smashed Avocado Base

prepare avocados

Halve the avocados lengthwise, remove the pits, and scoop the flesh into a medium mixing bowl.

season and smash

Add the lime juice, sea salt, and black pepper to the avocado. Using a fork or potato masher, smash the avocado to your preferred texture—leave some small chunks for a rustic dip. Taste and adjust salt and lime as needed.

Mix-ins & Flavoring

prepare mix-ins

Finely mince the red onion and cilantro, quarter the cherry tomatoes, seed and finely chop the jalapeño (leave seeds if you want more heat), and grate or very finely mince the garlic.

Gently fold the minced red onion, cilantro, cherry tomatoes, jalapeño, and garlic into the smashed avocado until evenly distributed. Do not overmix—the tomatoes should remain somewhat intact.

Finishing & Serving

Drizzle the extra-virgin olive oil over the dip and sprinkle the crushed red pepper flakes on top. Give the dip one gentle stir to combine the oil without breaking up the tomatoes further.

Transfer the smashed avocado dip to a serving bowl. Serve immediately with tortilla chips or vegetable sticks and lime wedges on the side for squeezing. If not serving right away, press a piece of plastic wrap directly onto the surface of the dip to minimize browning and refrigerate for up to 6 hours.