Avocado Jalapeno Dip
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Simple avocado dip with a spicy kick - Avocado Jalapeno Dip (Paleo, Whole30, Vegan).
The peckish girl:
Recipe type: Side Dish
Serves: 6-8
  • 2 Small avocados, peeled and cut in pieces
  • 100 ml Olive oil
  • 3tsp Hot English Mustard (I used Marks & Spencer)
  • Juice from ½ lemon
  • Salt and pepper to taste
  • 1 Jar of pickled jalapenos (ca.125g), diced
  • 1 Sprout of spring onion
  1. Place the avocado with olive oil into a blender (I don't use extra virgin olive oil for dips or mayo, because it has very strong taste). Add the mustard, lemon juice, salt and pepper and blend.
  2. Once the mixture is smooth, you can taste it and add any additional salt or other ingredients.
  3. Pour the dip to a bowl and mix in the diced jalapenos and spring onion.
  4. If your blender leaves the mixture a bit separated (like mine does, you can see on the first picture) you can whip it up with a whisk. But don't worry, it tastes great either way.
  5. Garnish the dip with your preferred toppings (extra jalapenos, fresh coriander etc.) and enjoy.
Recipe by The Peckish Girl at https://www.thepeckishgirl.com/avocado-jalapeno-dip/