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This Creamy Mexican Dip has all the flavors you like in your favorite Mexican dip: avocado, cilantro, red onion and salsa, but lightened up using Greek yogurt instead of sour cream. This makes the perfect appetizer at a party paired with chips or a topping for your favorite Mexican dish.
This creamy Mexican dip is ready in 10 minutes with one bowl and no cooking. Mash half an avocado, then stir it into Greek yogurt with salsa, cilantro, red onion, cumin, and salt. The result is thick, tangy, and scoopable, with creamy avocado in every bite and just enough heat from the salsa. Serve it as a party appetizer, a game day dip, or a quick taco topping on a busy Tuesday night.
This dip sat on my “someday” list for years, and I’m so glad it finally made it to the blog. If it’s in my fridge, I will happily eat the whole bowl myself. It’s built on Greek yogurt instead of cream cheese or a pile of melted cheese, so it stays light at about 79 calories and 4g protein per serving, but it still tastes rich and satisfying. Sour cream is optional, so you can keep it as light as you like. I love using yogurt as a substitute in recipes like this Creamy Mexican Dip, Tenderest Cardamom Pancakes or this Creamy Dill Sauce.
Why This Recipe Works
• Greek yogurt is the base. It gives you the thick, tangy creaminess of a sour cream dip with more protein and less fat.
• Mashed avocado adds richness. It rounds out the tang of the yogurt, so the dip tastes creamy, not sour.
• Salsa does the seasoning. Salsa brings acidity, heat, and tomato flavor in one ingredient, so there’s no long spice list.
Recipe Ingredients
This dip uses eight everyday ingredients, and most are probably in your fridge already. Find exact amounts in the recipe card below.
- Greek yogurt: The thick, protein-rich base. Use plain, full-fat or 2% for the best texture.
- Avocado: Half is mashed into the dip for creaminess, and the other half is cubed for garnish.
- Salsa: Flavors the whole dip. Use a medium store-bought salsa or my Homemade Salsa. Drain it if it’s very juicy.
- Sour cream (optional): Adds extra tang and thickness. The dip tastes great without it, so skip it if you want the lightest version.
- Cilantro: Brightens everything. Dried cilantro works in a pinch, but fresh is better here.
- Red onion: Gives a sharp, fresh crunch. Chop it finely so it blends into every scoop.
- Cumin: Adds warm, savory flavor. Chili powder or paprika also work.
Substitutions and Variations
- Dairy-free: Use a thick plain coconut or almond yogurt. The dip will be slightly looser.
- More heat: Stir in diced jalapeño or use a hot salsa.
- Extra protein: Stir in a spoonful of cottage cheese or use a higher-protein Greek yogurt.
- No avocado: Skip it and add a squeeze of lime. The dip will be tangier and lighter.
- Sour cream only: Swap the yogurt for sour cream for a richer, more classic dip.
How to Make Creamy Mexican Dip
Step 1: Mash the avocado. In a small bowl, mash half the avocado with a fork until mostly smooth. A molcajete works great if you have one.
Step 2: Mix the dip. In a medium bowl, stir together the mashed avocado, Greek yogurt, sour cream (if using), salsa, cilantro, red onion, cumin, and salt. Taste and adjust the seasoning.
Step 3: Garnish: Garnish with the chopped avocado, cilantro and red onion. Serve with chips or vegetables.
Common Mistakes to Avoid
- Using watery salsa. Drain chunky salsa in a fine mesh strainer for a minute so the dip stays thick.
- Skipping the taste test. Yogurt mutes seasoning, so taste and add salt or cumin before serving.
- Using a ripe avocado only at the end. Mash the avocado first so it blends evenly, and save the cubed avocado for the top.
- Mixing with a whisk. Use a spoon or spatula so you keep small avocado chunks and don’t turn the dip into a smooth spread.
- Serving it right away when you have time. Ten minutes in the fridge lets the cumin and onion settle into the yogurt.
What to Serve with Creamy Mexican Dip
Sturdy tortilla chips are the best match because the dip is thick enough to hold on. It’s also great with:
- Sliced bell peppers, cucumbers, carrots, and celery
- Pita chips or toasted pita wedges
- Tacos, burrito bowls, and quesadillas as a topping
- Baked potatoes or grilled chicken as a sauce
How to Store Creamy Mexican Dip
Store the dip in an airtight container in the fridge for 2 to 3 days. Press plastic wrap directly on the surface to slow browning, and keep the garnish avocado separate until serving. Give it a good stir before serving, then taste, since chilled dips often need a little more salt or cumin.
Recipe FAQ
Yes. Make the dip up to 24 hours ahead and store it covered in the fridge. For the best color, add the cubed avocado garnish right before serving.
Yes. The sour cream is optional and only adds a little extra tang and thickness.
Use a thick Greek yogurt and drain your salsa before stirring it in.
Press plastic wrap directly on the surface and store it airtight. A squeeze of lime juice also helps.
More Dip Recipes
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Creamy Mexican Dip
Ingredients
- 1/2 avocado , mashed
- 1 cup Greek Yogurt , I used Stonyfield {you can also use half sour cream half Greek yogurt}
- 1/4 cup sour cream, {optional to thicken up the dip-tastes great without it too}
- 1/2 cup salsa , {I used a medium salsa for extra spice}
- 1/4 cup cilantro, chopped
- 1/2 red onion, finely chopped
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
For garnish:
- 1/2 avocado, chopped into cubes
- 2 tablespoons cilantro, chopped
- 2 tablespoons red onion, finely chopped
Instructions
- In a small mixing bowl or a guacamole Molcajete Lava Stone mash the 1/2 of an avocado.
- In a medium mixing bowl combine the mashed avocado, Greek yogurt, sour cream, salsa, cilantro, red onion, cumin and salt.Taste and adjust seasoning to taste.
- Garnish with the chopped avocado, cilantro and red onion. Serve with chips or vegetables.
Notes
- Lightest version: Skip the sour cream. The dip is still creamy and tangy with just Greek yogurt and avocado.
- Yogurt: Use thick plain Greek yogurt (2% or full-fat). Nonfat works, but the dip will taste a little less rich.
- Keep it thick: Drain very juicy salsa in a fine mesh strainer for a minute before stirring it in.
- Spice level: A medium salsa gives a mild kick. Use a mild salsa for kids or add diced jalapeño for more heat.
- Cilantro swap: Fresh is best. If you only have dried, use about 1 teaspoon in the dip and skip it in the garnish.
- Other spices: Chili powder or paprika can replace the cumin.
- Make ahead: Mix the dip up to 24 hours ahead. Add the cubed avocado, cilantro, and red onion garnish right before serving so it looks fresh.
- Storage: Store in an airtight container in the fridge for 2 to 3 days. Press plastic wrap directly on the surface to slow browning, then stir well and taste before serving. Add a pinch of salt or cumin if needed.
- Serving idea: Serve with sturdy tortilla chips, pita chips, or sliced veggies. It also works as a taco, burrito bowl, or baked potato topping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We’re big chips and dips fans in our house during football season, so I’m loving this lighter on the waistline version!
Yeah, I wouldn’t share that, so I’d have to make a double batch, one for me and one for everyone else.
That is how I feel about it!
I could live on chips and dip, so it’s a really good thing this one is a bit healthier
Definitely a healthier version which is nice!
This dip looks delicious and would be perfect served with Margaritas. The combination of flavors and the avocado especially make this a dip I plan on trying soon.
It does go great with margaritas! Hope you like it!
This dip has all the flavors I love – without guilt!
It really does!
This looks wonderful! My favorite flavors combined. Can’t wait to make it – will do it tonight!
I hope you like it! Let me know how it goes. We love it over here.
Gimme a bag of tortilla chips and I’ll go to town on this dip! Yum 🙂
That is exactly how I feel when this dip is in front of me! 😉
Love Stonyfield products! We have ”taco tuesday’ every week at our house, this dip would be a great side dish for us!
Oh this would be perfect for Taco Tuesday! Your family will love it. And yes, we love Stonyfield products over here too. Love putting quality food in my family!
I like dips too, but I actually shy away from ones that are sour cream based or too cheesy, so this one is perfect to me!
Then this is for you Beth! I hope you try it. It is one of my favorite dips!
I love everything about this girl!
Thanks Liz!