Pico-Avocado Dip

pico avocado dip

So you’ve got people coming over and you need a quick snack, a dip of some kind. And perhaps you’ve got some ingredients for Pico de Gallo and guacamole, but not quite enough.

Tah-dah! Pico-Avocado Dip to the rescue!


The beauty of this recipe is that the base, the Pico de Gallo, customizes so easily giving you free rein to substitute. No cilantro? Skip it! No white onion? Use yellow! Forgot to buy jalapeno peppers? There’s probably a can of chilis or jalapenos buried somewhere in your pantry.

Once you make this a couple of times, you’ll get the hang of it. Then, try your own twist: For instance, avocado. We all know avocado is scrumptious (avocado toast anyone?), but when added to dip ingredients … mmm … the dip takes on a dreamy creamy-ness! Divine!

And if you’re looking for variety, avocado can complement other recipes, all using chips of your choice.

I find that avocado really elevates the flavor and texture of simple Pico de Gallo. And, you can serve this with the same chips used for guacamole, salsa, or Pico de Gallo. So, go ahead. Pull out your favorite tortilla chip and give them a dip. Give them several dips!

pico de gallo

Assembly is simple: Dice 3 Roma tomatoes, onion, cilantro and a jalapeno pepper. Remove the seeds and membranes from the pepper (Unless you want the dip to be very hot!). Spice this with lime juice, salt, some cumin and garlic powder, and then mix – you just made Pico de Gallo!

Tip: If preparing a few hours ahead of time, put the Pico in the fridge. Then, close to serving time, dice the avocado and stir it into the Pico.

pico avocado dip

Besides taste, the avocado and lime juice do double duty; the lime juice helps prevent browning of the avocado, and,the avocado will break down (just a little), providing a creaminess to the normally watery Pico de Gallo.

pico avocado dip

This recipe is for a small batch but is very easily doubled or tripled for a crowd.

pico avocado dip
Print Recipe
5 from 2 votes

Pico-Avocado Dip

Simple and delicious
Prep Time10 mins
Total Time10 mins
Course: Appetizer
Cuisine: Mexican
Keyword: Avocado, tex-mex, Vegetarian
Servings: 10
Calories: 41kcal


  • 3 Roma tomatoes
  • 1 small white onion diced
  • ½ cup loose cilantro leaves minced
  • 1 small jalapeno minced
  • 1 TB lime juice
  • Salt to taste
  • 1/8 tsp cumin
  • 1/8 tsp garlic powder
  • 1 avocado


  • Cut tomatoes in half and remove flesh and seeds, then dice.
  • Add all other ingredients except the avocado, then mix.
  • Dice avocado and mix in just before serving.
  • Serve with tortilla chips.


Calories: 41kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 162mg | Fiber: 2g | Sugar: 1g | Vitamin A: 253IU | Vitamin C: 8mg | Calcium: 7mg | Iron: 1mg
Dip pin

Have fun!


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