Best Ever Avocado Dip
I’m a little avocado obsessed, so when I went to a little Latin American Restaurant last year, La Macarena Pupuseria, and the waiter claimed they had the best guacamole ever, I took the bait—hook, line, and sinker. I had to find out what was so special about this reportedly amazing guac. Well, let me just tell you, this was not only the best guacamole I had ever had, but it was also the most unique. As I enjoyed the uniquely spicy and sweet flavor, I tried to dissect the ingredients. I could tell there were bits of sweet pineapple, chunks of hard boiled eggs, and a healthy dose of sriracha on top. What more could a girl ask for? Those are three of my favorite ingredients all together in one super creamy dip. My only question is, why did it take me a whole YEAR before I tried to make what turned out to be the Best Ever Avocado Dip at home?!
I added a little red onion to my dip for zing (I don’t remember if that was in the restaurant version) and a handful of fresh cilantro. Red onion can be fairly expensive, so if you don’t want to buy a whole onion just to use a quarter of it for this recipe, you can sub with a couple sliced green onions.
Whip up a big batch of this amazing dip tomorrow for Cinco de Mayo, have an ice cold margarita, and try not to blink because the dip will probably be gone before your eyes reopen.
Post updated 3-27-18
Best Ever Avocado Dip
Best Ever Avocado Dip
Ingredients
- 3 ripe avocados ($2.64)
- 1 8oz. can pineapple chunks, drained ($1.09)
- 1/4 small red onion ($0.20)
- 2 Tbsp Chopped fresh cilantro ($0.09)
- 1 Tbsp sriracha hot sauce ($0.09)
- 1/2 tsp salt ($0.02)
- 3 large hard boiled eggs ($0.81)
Instructions
- Cut the avocados into chunks and place them in a bowl. Drain the canned pineapple chunks and roughly chop them into smaller pieces. Finely dice the red onion. Chop the cilantro
- Add the pineapple, onion, cilantro, and sriracha to the bowl with the avocado and mash everything together. Add salt to taste, or about 1/2 teaspoon.
- Chop the hard boiled eggs and stir them into the avocado mixture. Taste the dip and adjust the hot sauce or salt if needed. Serve immediately or refrigerate until ready to eat.
Notes
Nutrition
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Step by Step Photos
I used three avocados, which made a pretty big batch of dip. It should be pretty easy to scale down the ingredients by 1/3 if needed, though. Make sure the avocados are fully ripe (they should give a little when squeezed) or else they won’t mash up well or be nearly as creamy.
Dice the avocado and place them in a bowl. Drain one 8oz. can of pineapple chunks, then give them a rough chop to make smaller pieces (or you can used crushed pineapple). Finely dice 1/4 of a small red onion and chop a couple tablespoons of fresh cilantro. Add the pineapple, onion, cilantro, and 1 Tbsp of sriracha to the bowl with the avocado.
Mash everything together, then add salt to taste (about 1/2 tsp).
Chop three hard boiled eggs. The eggs help bulk out the dip without adding a lot of cost. Plus, eggs and avocados are like long lost lovers. They should be together forever and always.
Stir in the chopped egg and you’re ready to go! Sure, this is great with chips, but I’m pretty sure I’ll be stuffing it into a tortilla or pita throughout the week, maybe with some tomato, cucumber, or other ingredients.
It’s definitely the BEST EVER Avocado Dip. (IMHO) Of course I added more sriracha for garnish. OF COURSE.
Can this recipe be doubled by simply doubling all of the ingredients or should there be some adjustments to make a double batch?
Yep, you can just double everything. :)
I just made this minus the sriracha (didn’t have any), but I added bunch of taco seasoning type spices to compensate. I also added some sliced cherry tomatoes, diced red bell pepper, olive oil, lemon and lime. Instead of using it as a dip, I used it as a filling for tacos. I’d bought some sprouted corn tortillas, heated them with some olive oil on a skillet, them filled them with the avocado dip. Very good and very filling.
I just made this and it is absolutely awesome!! Thanks for the recipe! ❤️❤️❤️
Hello, thanks for this recipe, I’ve been trying out a lot of your recipes and they are really great.
The guacamole tasted really good, but the only issue I had was that it turned yellowy brown pretty much right away. Your photos look much more appealing. What do you suggest?
Give it a squeeze of lemon or lime juice and mix it in. I usually use half of a lime and a bit less than a half of a lemon since the lemons are bigger than the limes here. You could also leave the pit of one of the avocados in the bowl and stir occasionally!
I chopped up some fresh pineapple to use in this, also put some cilantro. My husband said it was delicious!