Creamy Avocado Dip or Pasta Sauce

Creamy Avocado Dip or Pasta Sauce
Makes 1 cup


1 large avocado, pitted, skin removed
1 – 3 garlic cloves, to taste
½ lemon, juiced
1 tablespoon olive oil
¼ cup fresh basil
½ teaspoon salt
Fresh-ground black pepper, to taste


Put all of the above ingredients into a small food processor like the little Ninja.  Blend until smooth.   Empty into a bowl and add more salt & pepper if desired.  Serve with corn chips as a dip, or mix into your favorite pasta for a delightful side dish.   Start with 6 oz. of dried pasta.  Cook pasta, rinse in a strainer when done, place pasta in a bowl, add avocado sauce and toss to combine.  Serve immediately.

Jan’s Notes:

If you end up making a bigger batch of dip and have any leftovers, it will store fine in the refrigerator for a few days if completely covered.  Chances are there won’t be any leftover dip though.  When I first discovered this recipe I kept making it non-stop and taking it to social events with family & friends where the reactions were unanimously “Yummy! Who made this dip?”.  I even mix the dip into leaf lettuce salads and other types of vegetable salads with wonderful results.  When I had all the basil growing in my garden it was great!  The only draw back to this avocado dip is that you will reek of garlic for days afterwards, so beware!


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