Avocado Yoghurt Dip

Name: Avocado Yoghurt Dip
Prep time: 8 min
Total time: 8 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1 ripe avocado (about 200 g); 200 g thick curd or Greek yoghurt; 1 tablespoon lemon juice; 1 small garlic clove, grated; 3 tablespoons chopped dill, mint or coriander; ½ teaspoon fine salt; ¼ teaspoon black pepper; 1 tablespoon extra virgin olive oil, to finish

Yoghurt stretches one avocado into a bowl big enough for a table, adds a little protein and a gentle sourness, and slows the browning.

Use thick curd or Greek yoghurt. Thin dahi turns this into a sauce, which is not useless but is not a dip.

MyAvocadoTree Editorial TeamPublished 4 September 2026Updated 4 September 2026

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Smooth pale green avocado yoghurt dip in a bowl with olive oil, herbs and vegetable sticks

Prep

8 min

Cook

No cooking

Total

8 min

Servings

Difficulty

Easy

Cuisine

Mediterranean

Vegetarian
No cooking
Gluten-free

Ingredients

1 ripe avocado (about 200 g)
200 g thick curd or Greek yoghurt
1 tablespoon lemon juice
1 small garlic clove, grated
3 tablespoons chopped dill, mint or coriander
½ teaspoon fine salt
¼ teaspoon black pepper
1 tablespoon extra virgin olive oil, to finish

Instructions

1
Blend or mash the avocado with the lemon juice and garlic until completely smooth — this one is meant to be smooth, unlike guacamole.
2
Fold in the yoghurt a third at a time so it stays thick rather than splitting into a runny mixture.
3
Stir through the herbs, salt and pepper.
4
Chill for 15 minutes if you have time; the garlic softens and the flavours settle.
5
Spread into a shallow bowl, make a swirl with the back of a spoon and pour the olive oil into it.

Recipe tips

Grate the garlic rather than chopping it. A chopped clove gives you sharp raw bites; grated, it disappears into the dip.
Hang plain dahi in muslin for two hours to make it thick enough — Indian curd is usually looser than Greek yoghurt.
Serve with cucumber, carrot, khakhra, pita or roasted papad.
Thin it with two tablespoons of water and it becomes a salad dressing or a drizzle for grilled vegetables.

Nutrition (approximate)

Estimated per serving from the ingredient quantities above. Treat these as a guide, not a measurement — ripeness, brands and portioning all shift the numbers.

Calories: 105 kcal
Protein: 4 g
Carbs: 5 g
Fat: 8 g
Fibre: 3 g

Storage

Two days in a sealed container in the fridge — the yoghurt's acidity slows browning noticeably. Stir before serving.

Frequently asked questions

How is this different from guacamole?

It is smooth rather than chunky, milder, lighter in fat, and it keeps about twice as long thanks to the yoghurt.

Can I use plain Indian dahi?

Yes, but hang it in muslin for a couple of hours first. Straight from the pot it is too loose and the dip will not hold a swirl.

Is it suitable for children?

Yes — there is no chilli in it. Leave out the garlic for very young children and use mint rather than dill.

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