With school back in session, this creamy Avocado Cilantro Chile Dip is a simple, healthy option for after-school snacks and quick hors d’oeuvres. It blends cashews and pumpkin seeds with avocado, cilantro, green chiles, Cotija cheese (or white miso for a dairy-free choice), garlic and bright citrus to create a smooth, flavorful dip that pairs well with vegetables, baked potato wedges, or whole-grain crackers.
The method is easy and fast: a straightforward “dump and blend” approach gets you a fresh dip in minutes. For the best texture and easier digestion, soak the raw cashews and pumpkin seeds for a few hours or overnight, then drain before blending. The soaked nuts and seeds yield a creamy, velvety base without needing any cooking.
If you prefer a dairy-free version, substitute 2–3 tablespoons of white miso for the Cotija cheese to maintain savory depth and umami. Lemon or lime juice brightens the dip, while garlic and a small amount of sea salt balance the flavors. The canned diced green chiles add a mild, smoky heat without overpowering the cilantro and avocado.
This dip clings beautifully to crunchy vegetables — broccoli florets are especially good because their tiny buds capture the dip. We like to serve firm vegetables lightly steamed so they’re tender but still retain some bite; raw vegetables also work well. Try cucumber slices, carrot sticks, and red bell pepper strips for a colorful platter.
Leftover baked potatoes make a kid-friendly alternative to chips. Cut cooled baked potatoes into wedges and serve them alongside the dip for a satisfying snack or quick lunch. If you don’t have baked potatoes on hand, microwaving a couple works fine for a fast option.
Stored in an airtight container, this dip will keep well in the refrigerator for a couple of days. To preserve color and freshness, press a piece of plastic wrap directly on the surface of the dip before sealing the container. Serve chilled or at cool room temperature.
Note: while this dip is perfect with vegetables, it’s also irresistible with tortilla chips—so keep an eye on snack-hungry kids!
- 1 cup raw cashews, soaked for a few hours then drained
- 2 tablespoons raw pumpkin seeds, soaked for a few hours then drained
- 1 cup diced avocado
- 1 cup cilantro leaves, tightly packed
- 1 cup water
- 1/2 cup canned diced green chiles
- 1/2 cup crumbled Cotija cheese or 2–3 tablespoons white miso
- 1/3 cup fresh lemon or lime juice
- 1 clove garlic
- 1/2 teaspoon sea salt
- Place all ingredients in a blender. Start on medium speed until ingredients are roughly chopped, then increase to high speed and blend until smooth. For lower-powered blenders, blend in two batches as needed.
- Makes about 4 cups. Best served the day it’s made, but will keep tightly covered in the refrigerator for up to two days.