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Chipotle Avocado Dip

Thanks to the avocado base, this dip provides a bonus of healthy fats and fiber. Try spooning it on tacos, too. —Barbara Oliphant, Valley Center, Kansas
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    3 cups


  • 3 medium ripe avocados, peeled
  • 1 cup reduced-fat mayonnaise
  • 1/4 cup finely chopped onion
  • 1 tablespoon finely chopped banana pepper
  • 1 tablespoon minced pickled hot cherry peppers
  • 1-1/2 teaspoons garlic powder
  • 1 to 1-1/2 teaspoons ground chipotle pepper
  • 1 teaspoon onion powder
  • 1 teaspoon seasoned salt
  • Assorted fresh vegetables


  • In a small bowl, mash avocados. Stir in the mayonnaise, onion, peppers and seasonings. Chill until serving. Serve with vegetables.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
2 tablespoons (calculated without vegetables): 72 calories, 7g fat (1g saturated fat), 4mg cholesterol, 153mg sodium, 3g carbohydrate (1g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat.

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