Avocado Dips – 3 Ways

November 13, 2015

I’m an addict. An avocado addict, that is. Not only does this fruit tastes great and has the creamiest texture, it’s also full of vitamins, fiber and the healthiest possible fats. Needless to say more, avocado rocks! 

I’m also a fan of appetizers. In my family the “apéritif” – or what we refer to as “apéro” – is a crucial part of our meals, especially when we have guests over or are celebrating something special. It’s a time when we place several dishes in the center of the table and gather around, preferably with a drink in our hands, and talk about our days, lives, projects… The apéro doesn’t have the formal aspect characteristic of the actual dinner part. It’s that moment when we cheers, laugh and get to eat with our fingers. It’s just the best!

For this first issue of the appetizers series, I decided to pick three different dips that all revolve around the all-time star, Avocado. They’re all very easy to make, taste delicious, and are full of goodness… so bust out your tortillas and start dipping people!
First on the list: the watermelon and avocado salsa. Although avocado is technically a fruit, it’s often associated with savory dishes. But here I pair it with the juicy flavors of a watermelon. And the combination is divine – a match made in heaven (alright that might be tad bit exaggerated, but you get the idea). Add some cucumber for that crunchiness, some toasted sesame oil for a little exotic sweetness, and some scallions for an extra kick (fresh mint also works really well as a substitute). And voilà my friends!
Then we have a classic: the guacamole. Who doesn’t loooveee guac’, seriously?!! If you bring a bowl of guacamole to a party, it will be demolished in no time. Not because it becomes brown if you let it sit a while, but because it’s an all-time favorite. I personally pride myself for making a good guac. I like mine less chunky and more creamy, but that’s a matter of personal preference…
Number three: zucchini and avocado bruschetta. This one is a crowd pleaser – tested and proven. It’s great served on some toasts, crackers or tortilla chips, but also eaten with a fork straight out of the bowl! Many friends and relatives have asked me for this recipe, so here it is. Again, simple yet delicious.

PS: You don’t actually need to be hosting or a special occasion in order to try one or all three of these recipes, just being happy and healthy is a good enough excuse to make yourself some party dips and celebrate life!

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Watermelon & Avocado Salsa – serves: 6-8 | prep time: 5 min | cooking time: none


  • 4 cups watermelon, diced
  • 1 large ripe avocado
  • ½ British cucumber
  • 2 to 3 scallion heads, white and green parts
  • 2 tbsp toasted sesame oil
  • 1 tsp sea salt
  • ½ tsp ground coriander
  • 2 tbsp toasted sesame seeds


Start by cutting the equivalent of 4 cups of watermelon into small cubes (I used about half a small watermelon), as well as the cucumber and avocado. Chop up the scallions into small rounds – about a ¼ inch wide. Pour all the ingredients into a medium bowl and mix everything together gently, until well combined.

Dip in!

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Guacamole serves: 6-8 | prep time: 10  min | cooking time: none


  • 2 large ripe avocados
  • 1 large garlic clove, minced
  • ½ cup thinly sliced yellow or red onion
  • a dozen cherry tomatoes
  • 1 lime, juiced
  • a handful fresh cilantro leaves
  • ½ tsp cumin
  • 1 tsp ground coriander
  • dash of cayenne pepper
  • coarse sea salt & black pepper, to taste


Begin by mincing the garlic as thinly as possible and chopping the onion into very small dices. Roughly cut the avocados into small cubes and the cherry tomatoes in 4. Separate the cilantro leaves from the stems and chop them up very thinly.

Place the minced garlic and onion at the bottom of a medium bowl and add-in the avocado. Pour-in the lime juice. With a large fork, mash the avocado until it reaches and almost completely smooth texture. Then add the tomatoes, chopped coriander, and all the spices. Continue mashing until all the ingredients are completely incorporated.

Let sit in the fridge, covered, for about 5 minutes so that all the flavors blend together. Have a little taste and adjust seasoning to taste : more or less spicy, salty, citrusy, etc.

Enjoy the best dip on Earth!

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Zucchini & Avocado Bruschetta – serves: 6-8 | prep time: 10 min | cooking time: 5 min


  • 1 medium zucchini
  • ½ sweet yellow onion
  • 2 tbsp extra virgin olive oil
  • 1 large ripe avocado
  • a handful of fresh coriander sprigs
  • ½ a lime, juiced
  • 1 tsp ground coriander
  • ½ tsp cumin
  • chili powder, to taste
  • ½ tsp fleur de sel
  • black pepper, to taste


Dice the half onion as thinly as possible. Cut off the two ends of the zucchini and then cut it in half lengthwise. Then cut each half into two lengthwise again. Slice each zucchini lengths into thin quarter moon pieces. You basically want the most even and small cut onion and zucchini pieces as possible.

Heat up the olive oil in a medium pan over medium heat. Then sauté the onion dices for a few minutes, until translucent – make sure to stir regularly so that the edges don’t burn. Lower the heat and add the zucchini. Again, make sure to keep tossing to prevent burning. Add salt and pepper and sauté for about 5 minutes. You don’t want the zucchini to get too soft. Remove from the heat, pour into a medium bowl, cover and let sit in the fridge.

While the zucchini and onion are cooling down, cut the avocado into very small cubes. And thinly chop the cilantro leaves. Then, add both the avocado and cilantro to the zucchini mix, along with the lime juice and the rest of the spices. Gently mix everything together until well combined.

I like to serve this dip while it’s still warm, but it tastes great cold as well. Bon appétit!


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