Creamy Avocado Dip With Scallions

Way back, near the beginning of (my blogging) time, I said that there was no better way to eat avocados than in guacamole. I haven’t changed my mind yet, though mashed on toast with some hot sauce sprinkled on top is a close second.

Either way, the avocado has to be left slightly chunky. I just can’t with the idea of turning avocados into a paste. They are already quite soft so they aren’t all that hard to chew right out of the shell. I’ll still eat guacamole that’s spreadable (it is guacamole after all), but I won’t enjoy it much.

So! as a precaution to anyone who is going to invite me for snacks, why not try this recipe instead? You’ll get to mash up the avocado PLUS mix it with yogurt to smooth the whole dish out even more. And this tastes good too. Just don’t try to pass it off as guacamole.

(Did you notice how I managed not to call guacamole ‘guack’ at any time in this headnote? Or call an avocado an ‘avo’? Yes, I’m crabby about that too.)

Let’s make this dip!

Get some green onions.

Green onions.

Chop the green onions finely and cook them in a fry pan for 3 minutes.

Chopped and in the fry pan.

Cut the avocado into chunks.

Chunky, for now.

Add the yogurt.

Pour the yogurt over (a whatfoodimade action shot™!).

Get the cooked green onions into the mix.

Cooked green onions.

Mash, combine, then garnish with one more chopped green onion. Serve with tortillas.

Creamy Avocado Dip With Scallions.

I found the recipe here (I altered it a bit):

Creamy Avocado Dip With Scallions

With a mix of caramelized and fresh scallions, plus avocado and yogurt, this dip has a taste and texture somewhere between onion dip and guacamole.

Yield Makes about 1 1/2 cups
Active Time 10 minutes
Total Time 10 minutes


1 tablespoon neutral vegetable oil
3 large scallions, white and pale-green parts thinly sliced, dark-green parts trimmed, finely chopped
1 more scallion, finely chopped for garnish
3/4 teaspoon kosher salt, plus more
1 avocado, coarsely chopped
3/4 cup low-fat plain Greek yogurt
Tortilla chips or pita chips (for serving; optional)


Heat oil in a small saucepan over medium. Add sliced scallions and a pinch of salt; cook, stirring frequently, until scallions just start to brown around the edges, about 3 minutes.

Transfer scallions and oil to a medium bowl. Add avocado, yogurt, and remaining 3/4 tsp. salt; stir to combine, lightly mashing avocado so mixture is slightly chunky. Taste and adjust seasonings. Top with finely chopped scallions. Serve with tortilla chips or pita chips alongside, if using.


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