I wanted to create a spin-off of my favorite dill veggie dip, so I added in fresh dill as an ingredient. And when I taste tested the final creation, I realized that what it was missing was a bit of pizzazz. That pizzazz comes in the form of chili powder, which adds the perfect amount of spice (not to mention you can make it more or less spicy depending on how much you use).
The beauty of this dressing is that it only uses one avocado for 8 servings of dressing. That’s 8 times the amount of servings I usually get out of one avocado! The result is an unbelievably incredible marriage of flavors – the creamy avocado mixed with the unique flavor of dill, and the kick of the chili powder that you recognize a split second later. It was so good that I caught myself eating some with a spoon directly out of the blender.
What’s even better is that this dressing is packed with nutrients. The avocado provides healthy fats, protein, and fiber, while the dill weed is a great source of antioxidants. Plus, I’ve found myself eating even more salads lately as an excuse to use this up! It’s definitely a new staple of my diet.
- 1 very ripe avocado
- 2 tablespoons olive oil
- 3 sprigs fresh dill
- 1 tbsp chili powder (more or less to taste)
- 1 tbsp lime juice
- 1 tbsp honey
- 2 tbsp apple cider vinegar
- 2 cloves garlic
- ¼ cup almond milk
- ¼ cup water
- Combine all ingredients in a blender, process until creamy.
- Store in an airtight jar or container in refrigerator, will last approximately 1 week.
I tried this tonight with a few substitutes since I am doing Whole30 and I can’t have honey or almond milk… instead I used a clementine juice for the honey (it’s the only thing I had!) and coconut milk for almond milk. It tastes pretty yummy! But mine is much darker than yours in the picture. I wonder if I just had a darker avocado. Thanks for the recipe!
Can i use lemon juice instead of Apple cider vinegar?
Was delicious, used lemon juice instead of lime and coconut milk instead of almond, definitely keeping this recipe!