Avocado Cream Cheese Dip

I absolutely love this creamy avocado dip made with vegan cream cheese, fresh lemon juice, and a handful of herbs. It’s the perfect plant-based appetizer for game day or really any occasion! It’s quick to whip up and bursting with fresh flavors, making it the ideal pairing with veggies, chips, or crackers.

Course Appetizer

Prep Time 5

Total Time 5

Servings -8

Calories 219kcal

Author Jessica (swankyrecipes.com)

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!

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