Avocado Chimichurri Dip is a zesty and unusual dip that’s sure to be a hit at your next party! It’s made with avocados, herbs, and garlic, and is as easy to make as guacamole!
Are you familiar with chimichurri?
This zesty sauce is often found on grilled meats, eggs, vegetables, or bread. Once you try it you really can’t stop because it takes pretty much anything to the next level.
Since it tastes so amazing, I went looking for an excuse to eat it almost all by itself. Enter Avocado Chimichurri Dip.
This dip is everything you love about chimichurri blended with creamy avocado and enjoyed with your favorite chips (affiliate link –> or my favorite chips, if we’re being honest and you want to do it right). The raw garlic, shallot, and red pepper flakes give a little heat while the fresh herbs and lemon juice make everything bright.
How to get ripe avocados
I wrote a whole post about how to ripen avocados so they turn out perfect every time, but basically you want to buy them rock hard, then keep them in a brown paper bag for a few days until they give to gentle pressure. If you’re buying soft avocados at the store they’ll probably be stringy and brown. No good!
Tips for customizing
- Spread on top of grilled salmon, chicken, or steak
- Toss with a simple tofu recipe and veggies
- Double the shallot and crushed red pepper flakes for a really spicy bite
- Use as a topping on fish tacos
- Thin out with a little extra oil and use as a salad dressing for a vegan salad
- Spread on toast and top with feta cheese for a light lunch
- Skip the food processor and just chop all the ingredients for a chunkier dip
- Toss with roasted potatoes for an unusual twist on potato salad
I realized the other day that I’m mostly sharing green recipes this month, and I’m not. even. sorry. The sun is out and I’m alive and eating all the green things! Starting with mountains of avocado chimichurri chip dip. Because it is everything. Get on it!
If you’re looking for more dip recipes, I highly recommend my easy taco dip, spicy honey mustard avocado dip, vegetarian buffalo dip, or mango avocado salsa!
If you make this, be sure to leave a comment, rate it, or tag #theliveinkitchen on Instagram!
Recipe
Avocado Chimichurri Chip Dip
Ingredients
- 1 ½ cups fresh flat leaf parsley
- 1 avocado
- ¼ cup extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons fresh oregano leaves
- 3 cloves garlic
- ½ shallot
- ⅛ teaspoon crushed red pepper flakes
- ½ teaspoon coarse kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- In the bowl of a food processor, place all ingredients. Pulse until everything is well chopped, then let the motor run until a chunky sauce has formed, scraping down the sides as needed. Transfer to a bowl and serve with chips, or as desired.
Julie L McDowell says
This looks amazing!! And what kind of chips are you featuring? I’m a HUGE chip snob, especially when it comes to hearty dips, and these look yummy.
Lindsay Moe says
Thanks Julie! I’m a total chip snob too! These are Food Should Taste Good Sweet Potato Tortilla Chips. There’s a link in the post, but here’s one as well! They are my absolute favorite! http://amzn.to/2pWjiZT
Jessica @ A Kitchen Addiction says
This chip dip would disappear in no time at our house! Love the creaminess from the avocado!
Lindsay Moe says
Thanks Jessica!
Taylor Kiser says
I love avocado! This dip looks ahhmazing! Will definitely disappear fast!
Lindsay Moe says
Thanks Taylor!
Lane & Holly @ With Two Spoons says
Chimichurri is my favorite condiment in the WHOLE. WIDE. WORLD. And you combined it with avocado (guacamole being my second favorite). GENIUS!!!!
Lindsay Moe says
Thanks ladies!
Patricia @ Grab a Plate says
I love chimichurri. I love avocado. This is brilliant, and I can’t wait to try it! I have a feeling I’ll be addicted 🙂
Lindsay Moe says
Thanks Patricia! I am also addicted!
Lauren says
I just made this and didn’t care for it as a chip dip, because of the oregano, but I spread it all over my pizza and it taste so good!!! (And made me feel better for eating pizza)
Lindsay Moe says
I’m glad you still found a way to enjoy it! That sounds delicious.