Creamy Avocado Herb Yogurt Dip With Veggie Sticks

Quick Recipe Version (TL;DR)

• Yield: 6 snack-size servings (about 1 1/2 cups dip)
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes

Quick Ingredients

• 1 large ripe avocado, pitted and peeled
• 1 cup plain Greek yogurt (2% or whole milk)
• 2 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon or lime juice
• 1 small garlic clove, minced
• 3 tbsp finely chopped mixed fresh herbs (such as cilantro, parsley, chives, dill)
• 1/4 tsp ground cumin (optional but recommended)
• 1/2–3/4 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 2 medium carrots, cut into sticks
• 1 small cucumber, cut into sticks
• 1 red bell pepper, cut into strips
• 2 celery stalks, cut into sticks
• 8–10 radishes, quartered or halved

Do This

• 1. Prep all vegetables: wash, trim, and slice into sturdy sticks or bite-size pieces.
• 2. In a food processor or blender, add avocado, Greek yogurt, olive oil, lemon or lime juice, and garlic.
• 3. Blend until smooth and creamy, scraping down the sides once or twice.
• 4. Add herbs, cumin (if using), salt, and pepper; pulse a few times until herbs are finely distributed but still visible.
• 5. Taste and adjust seasoning with extra salt, pepper, or citrus juice as needed.
• 6. If you like a thinner dip, blend in 1–2 tbsp cold water; for thicker, add a spoonful more yogurt.
• 7. Transfer to a serving bowl, drizzle with a few drops of olive oil, garnish with extra herbs, and serve with vegetable sticks.

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Why You’ll Love This Recipe

• Cool, creamy, and refreshing, with the richness of avocado and the tang of Greek yogurt.
• Packed with fresh herbs and crunchy vegetables, it feels light but satisfying.
• Ready in about 15 minutes, using simple ingredients you can find anywhere.
• Perfect as a healthier snack, party appetizer, or make-ahead lunch box dip.

Grocery List

• Produce: Avocado, lemon or lime, garlic, cilantro, parsley, chives, dill (optional), carrots, cucumber, red bell pepper, celery, radishes.
• Dairy: Plain Greek yogurt (2% or whole milk).
• Pantry: Extra-virgin olive oil, ground cumin, fine sea salt, black pepper.

Full Ingredients

For the Creamy Avocado-Herb Yogurt Dip

• 1 large ripe avocado (about 200 g), pitted and peeled
• 1 cup plain Greek yogurt, 2% or whole milk
• 2 tbsp extra-virgin olive oil, plus more for drizzling
• 2 tbsp fresh lemon or lime juice (about 1 medium lemon or 2 small limes)
• 1 small garlic clove, finely minced or grated
• 3 tbsp finely chopped mixed fresh herbs, such as:
  • 1 tbsp chopped fresh cilantro
  • 1 tbsp chopped fresh flat-leaf parsley
  • 1 tbsp chopped fresh chives or green onion tops
  • Optional: 1 tsp finely chopped fresh dill
• 1/4 tsp ground cumin (optional, but adds warmth and depth)
• 1/2–3/4 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1–2 tbsp cold water, as needed to adjust thickness

For the Crunchy Vegetable Sticks

• 2 medium carrots, peeled and cut into sticks about 2–3 inches long
• 1 small English cucumber (or 1/2 large), cut into sticks
• 1 medium red bell pepper, seeded and sliced into strips
• 2 celery stalks, cut into sticks
• 8–10 small radishes, halved or quartered
• Optional extras: sugar snap peas, cherry tomatoes, or endive leaves for scooping

Step-by-Step Instructions

Step 1: Prep the vegetables for dipping

Start by preparing all of your vegetables so they are ready to serve with the dip. Rinse the carrots, cucumber, bell pepper, celery, and radishes under cold running water. Pat them dry with a clean kitchen towel or paper towels so they stay crisp.

Peel the carrots and cut them into sturdy sticks, about the length of your finger (2–3 inches) so they are easy to dunk. Trim the ends of the cucumber and slice it lengthwise into planks, then cut those into sticks. Remove the stem and seeds from the red bell pepper and slice into wide strips. Trim the ends of the celery and cut into sticks. Halve or quarter the radishes, depending on their size. Arrange all the cut vegetables on a large plate or platter, cover, and refrigerate while you make the dip.

Step 2: Prepare the avocado and aromatics

Cut the avocado in half lengthwise, twist to separate, and carefully remove the pit. Scoop the avocado flesh into the bowl of a food processor or a blender. If you do not have either, place it in a medium mixing bowl instead.

Finely mince or grate the garlic clove. Roughly chop your fresh herbs: cilantro, parsley, chives, and dill (if using). You want them fairly fine so they distribute well in the dip, but not so fine that they turn into a paste; visible flecks of green are part of the appeal. Set the garlic and herbs aside for a moment.

Step 3: Blend the creamy dip base

To the food processor or blender with the avocado, add the Greek yogurt, olive oil, lemon or lime juice, and minced garlic. Sprinkle in 1/2 teaspoon of fine sea salt and the black pepper.

Blend until the mixture is very smooth and creamy, stopping once or twice to scrape down the sides with a spatula so there are no avocado chunks left. If you are working by hand, mash the avocado thoroughly with a fork or potato masher, then whisk in the yogurt, olive oil, lemon or lime juice, garlic, salt, and pepper until smooth and well combined. The mixture should be thick, like a soft sour cream.

Step 4: Add fresh herbs and seasonings

Add the chopped herbs and the ground cumin (if using) to the creamy avocado-yogurt base. Pulse the food processor or blender just a few times so the herbs are finely distributed but still visible as small green flecks. Avoid over-blending at this point; you want a pale green dip with darker specks of herbs, not a completely uniform green puree.

If you are mixing by hand, simply stir the herbs and cumin into the dip until evenly combined. Taste a small spoonful and adjust the salt, pepper, and citrus juice to your liking. If the flavors taste a little flat, add a small pinch more salt and another teaspoon of lemon or lime juice, then taste again.

Step 5: Adjust thickness and chill briefly

Check the consistency of the dip. For a scoopable, chip-and-veg-friendly texture, it should be thick but not stiff. If it feels too thick, blend in 1–2 tablespoons of cold water, a little at a time, until you reach your ideal texture. If you accidentally thin it too much, stir in another spoonful or two of Greek yogurt.

Transfer the dip to a serving bowl. For best flavor, cover and chill it in the refrigerator for at least 15–20 minutes if you have time. This short rest lets the herbs and garlic mingle with the creamy base and slightly firms the dip, making it even better for scooping.

Step 6: Garnish and serve with crunchy sticks

When you are ready to serve, give the dip a quick stir. Drizzle a teaspoon or so of olive oil over the top, then sprinkle with a pinch of chopped fresh herbs or a light dusting of black pepper or cumin for a simple garnish.

Place the chilled vegetable sticks around the bowl of dip on a platter or board, or serve them in small glasses or jars for an attractive presentation. Set out immediately so everyone can scoop up the cool, creamy avocado-and-herb yogurt dip with the crisp, colorful vegetables. Enjoy right away while everything is cold and crunchy.

Pro Tips

• Choose ripe avocado: It should yield slightly when gently pressed at the stem end. Underripe avocado will give you a lumpy and bland dip.
• Control garlic strength: Raw garlic can be sharp. Start with a small clove; if you want more punch, add a tiny bit at a time and taste as you go.
• Use full-fat or 2% yogurt: These give the creamiest texture and best flavor. Non-fat yogurt will make the dip thinner and tangier.
• Dry your veggies well: Excess water clinging to the vegetables can dilute the dip and make the platter look messy. A quick pat with paper towels makes a big difference.
• Make it party-ready: Serve the dip in a shallow, wide bowl so everyone can scoop easily, and pile the vegetable sticks upright in glasses for a visually appealing snack spread.

Variations

• Spicy Avocado-Herb Dip: Add 1/4–1/2 tsp crushed red pepper flakes or a small chopped jalapeño (seeded for milder heat) when blending. Taste and adjust.
• Lemon-Herb Feta Version: Crumble 1/4 cup mild feta cheese into the dip and blend or mash until mostly smooth. You may need less salt, as feta is salty.
• Smoky Lime Dip: Replace the cumin with 1/4 tsp smoked paprika and use lime juice instead of lemon for a smoky, bright twist that pairs well with grilled vegetables.

Storage & Make-Ahead

Because this dip contains avocado, it is best enjoyed the day it is made, but it will keep reasonably well for short periods with a few precautions. Transfer leftover dip to an airtight container, smooth the surface, and press a piece of plastic wrap directly onto the surface before sealing with the lid. This helps minimize browning. Refrigerate for up to 2 days. A very thin layer of discoloration on top is normal; simply scrape it off or stir it back in if it does not bother you.

You can prep the vegetables 1–2 days ahead: cut them, pat them dry, and store them in airtight containers in the refrigerator with a paper towel inside to absorb excess moisture. For best results, do not cut the avocado or mix the dip more than a few hours before serving if you want the brightest color.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe, including a generous handful of vegetables): about 120 calories, 7 g fat, 10 g carbohydrates, 4 g fiber, 5 g protein, and minimal added sugar. Actual values will vary based on the exact yogurt used, size of the avocado, and the amount and type of vegetables served.