If using an outdoor smoker, preheat to 225°F (107°C). For stovetop smoking, place a metal rack in a large heavy pot and line the bottom with a double layer of foil. Add 1 cup of wood chips (hickory or apple) and heat until smoking.

Halve and oil avocados

Halve the avocados, remove the pits, and lightly brush the cut sides with 1 teaspoon olive oil. This helps smoke flavor adhere and prevents browning.

Smoke the avocados

Place avocados cut-side up on the smoker rack or on the rack in the covered pot. Smoke for 10–18 minutes until avocados take on a light smoky aroma and the flesh is slightly softened but not mushy. If you prefer very pronounced smoke, extend to 20 minutes but monitor so they don't overcook.

Cool and scoop

Remove smoked avocados and let cool 5 minutes. Using a spoon, scoop the flesh into a medium mixing bowl.

Make the Dip Base

Add fresh lime juice (3 tbs), kosher salt (1.5 tsp), black pepper (1/2 tsp), and sour cream (1/4 cup) to the smoked avocado flesh. Mash with a fork for a chunky texture or use an immersion blender/food processor for a smoother dip. Taste and adjust salt and lime for brightness.

Stir in smoked paprika (1 tsp), minced garlic (1 clove), and minced chipotle in adobo (1 tsp) if using. These layers deepen the smoky, savory profile.

Add Fresh Mix-ins

Fold in finely diced red onion (1/4 cup), chopped cilantro (1/4 cup), jalapeño (1/2, optional) and diced tomato (1/2 cup, optional). Combine gently so the dip remains slightly textured.

Check seasoning and acidity — add up to 1 more tablespoon lime juice or a pinch more salt if needed.

Finish and Serve

Transfer dip to a serving bowl. Drizzle with 1 tablespoon extra-virgin olive oil and sprinkle flaky sea salt (1/2 tsp) over the top. Scatter toasted pumpkin seeds or pepitas (2 tbs) and extra cilantro if desired.

Serve immediately with tortilla chips, crudités or crostini (about 4 cups). Leftovers: cover with plastic pressed directly onto the surface or a thin layer of lime juice to reduce browning, refrigerate up to 24 hours.