Why I Absolutely Love This Recipe
Monday Night Football is here, and I’ve been waiting to share this dip! It’s my go-to game day appetizer, made with a creamy blend of vegan cream cheese, avocado, fresh lemon juice, dill, and parsley. I love serving it with fresh veggies like celery and carrots or pairing it with crunchy crackers and chips. This dip is meatless, dairy-free, and always a crowd-pleaser.
What I love about this recipe is how simple it is. Perfect for beginners with just a few ingredients and minimal prep. Even seasoned cooks will appreciate the fresh, vibrant flavors. I usually drizzle a little olive oil on top and serve it with my favorite snacks, making it a versatile, plant-based appetizer that everyone can enjoy!
Why You Love This Recipe
This dip has quickly become one of my all-time favorites because it blends flavor and freshness so effortlessly. The rich creaminess of vegan cream cheese perfectly balances the tangy brightness of lemon juice with the smooth, buttery texture of avocado. It’s light but still super satisfying, making it ideal for snacking without feeling too heavy, especially during long game nights.
What I love most about this recipe is how easy it is to make while still packing in bold flavors. Fresh herbs like dill and parsley add a fragrant touch, while the lemon juice not only enhances the flavor but also keeps the avocado looking vibrant and green. I always double the recipe because it’s the first thing to disappear at gatherings.
At our last football watch party, a friend took one bite and said, “This dip is amazing! I can’t believe it’s vegan—it’s so creamy and flavorful!” That’s exactly why I keep making it. It never fails to be a crowd-pleaser!
Avocado Cream Cheese Dip Ingredients
A few key ingredients make this dip absolutely irresistible, starting with avocados. I just love how they create that creamy, buttery base we all can’t get enough of. Plus, they’re naturally rich in healthy fats, so this dip feels like a guilt-free indulgence every time. I always add a squeeze of fresh lemon juice—not only does it bring a bright, zesty flavor, but it also helps keep those gorgeous avocados from browning too quickly.
One of my favorite secret ingredients is vegan cream cheese. It gives the dip such a smooth, silky texture without any dairy, making it perfect for everyone to enjoy. If you can’t find vegan cream cheese at your local store, don’t worry! I’ve tried using soft plant-based cheese or even a thick cashew cream, and it works beautifully too.
For that extra pop of flavor, fresh herbs like dill and parsley are a must. They bring a fragrant, herbal brightness that perfectly balances the richness of the avocados. I’m a big fan of using fresh herbs, but if you’re in a pinch, dried ones will do the job—although I find fresh really makes the flavor shine!
Tips for Beginners
- When prepping avocados, make sure they’re ripe but not overly soft. You want a smooth, creamy texture without any brown spots.
- If you’re new to using vegan cream cheese, let it soften at room temperature for about 15 minutes before blending to get a smoother consistency.
Avocado Cream Cheese Dip Tweaks
The best part about this dip is how easy it is to tweak based on what you’re craving or what you have on hand. Here are some fun ideas to switch things up
- Add Some Heat: If you love a little spice, toss in some diced jalapeños or a dash of cayenne. It’ll give the dip a nice kick that pairs perfectly with crunchy veggies or chips.
- Switch Up the Herbs: Not a fan of dill or parsley? No problem! Try using cilantro or basil instead. Cilantro, in particular, gives it that fresh, bright flavor that works so well with avocados.
- Make it Creamier: If you’re after a richer dip, stir in a spoonful of plain vegan yogurt or a splash of coconut cream. It’ll make the dip extra smooth and perfect for spreading on sandwiches or wraps.
- Guac It Up: Want more texture? Turn this into a guacamole-style dip by adding some diced tomatoes, onions, and a bit of garlic. It’ll be chunky and super flavorful, great for scooping with tortilla chips.
- Cheesy Vibes: Even if you’re sticking to dairy-free, you can get a “cheesy” flavor by adding a sprinkle of nutritional yeast or some dairy-free shredded cheese. It’s a fun way to add a bit more depth to the dip.
- Boost the Greens: Looking for an extra healthy twist? Blend in a handful of baby spinach or kale. You’ll hardly taste it, but it adds a nice nutritional punch and a bit more color to the dip.
Frequently Asked Questions
How long will this dip stay fresh?
This dip can be stored in the fridge for up to 5 days, thanks to the lemon juice, which helps keep the avocados from browning. Just keep it in an airtight container to preserve freshness.
Can I use a different type of milk?
Absolutely! While almond milk works great, you can easily swap it for any plant-based milk like oat, coconut, or soy. Just keep in mind that coconut milk might add a slightly sweeter flavor.
What can I do with leftover dip?
Leftovers are super versatile! You can spread it on toast, use it in sandwiches or wraps, or even add it to tacos and salads for a creamy, flavorful boost.
Is this dip good for meal prep?
Yes! This dip is perfect for meal prep. Make a big batch and keep it in the fridge to use throughout the week as a snack or spread.
How can I adjust the flavor if it’s too mild?
If you want to amp up the flavor, try adding a bit more lemon juice or a pinch of salt. For extra zing, you can throw in some minced garlic or a bit more fresh dill and parsley.
Can I make this dip ahead of time?
Yes, you can make this dip a day or two before serving. Just give it a quick stir before putting it out, and it’ll be as fresh as when you first made it!
Avocado Cream Cheese Dip
Ingredients
- 2 avocado
- 3 – 4 tablespoons unsweetened original almond milk
- 8 ounces vegan cream cheese , softened
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon dill
- 1 tablespoon parsley
- olive oil
- Olive oil bruschettini , to serve
- Celery , to serve
Instructions
- Slice the avocados, remove the skin and pit, and place them in a blender.
- Add fresh lemon juice to the blender and blend until the mixture is silky smooth.
- Slice the softened vegan cream cheese and add it to the blender with the almond milk, dill, and parsley.
- Blend everything together until the mixture is smooth and well combined.
- Pour the dip into a serving bowl and drizzle a little olive oil on top.
- Slice celery in half and serve with bruschettini or your preferred dippers.
- Store any leftover dip in the refrigerator for up to a few days.
Notes
- Tip for extra smoothness: Make sure the vegan cream cheese is fully softened before blending to get the smoothest consistency.
- Keep it fresh: The lemon juice helps prevent the avocado from browning, so the dip stays fresh for up to 5 days in the fridge.
- Customize it: Feel free to adjust the seasoning by adding more dill, parsley, or even a pinch of garlic powder for extra flavor.
- Serving suggestion: This dip also works great as a spread on sandwiches or wraps if you have leftovers!
Nutrition
Nutritional information is only an estimate and it’s accuracy is not guaranteed to be exact.
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3 Responses
This was so good. I just love it. I spread on a toasted wheat flatbread and sliced tomatoes on top. Thank you!
Have you ever made this with real cream cheese and say half and half? Would it work well or even with 1% or 2% milk?
Yes, many times! Tastes just as great!