Pistachio Walnut Avocado Dip
User Reviews
5
-
Prep Time
15 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
273 kcal
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Course
Appetizer
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Cuisine
Mediterranean, American
Pistachio Walnut Avocado Dip
Description
The recipe for Pistachio Walnut Avocado Dip combines peeled ripe avocados with chopped walnuts and pistachios processed until crumbly, which provide a rich, nutty base. Lime juice adds citrus acidity that balances the creaminess. Plain yogurt contributes tang and smoothness to the dip’s texture while salt enhances the flavors. The mixture is blended until smooth and thinned with water if needed to reach the desired consistency.
The finished dip can be topped with chopped parsley and pepper flakes for added color and a slight kick. It is ideal for serving with pita chips, pita bread, naan, or lavash as a flavorful alternative to traditional dips. The use of nuts offers a different texture and flavor profile compared to standard avocado dips.
Ingredients
- 2 avocado
- 1/3 cup walnuts
- 1/4 cup pistachio
- 1/2 tsp salt
- 1 lime juice of
- 2 tbsp PLAIN yogurt
Instructions
- Peel the avocados and take out the pit.
- Place the walnuts and pistachios in a food processor and blend until crumbled.
- Add in the avocados, salt, lime and yogurt to the blender.
- Blend until smooth. If the mixture is too thick add one tablespoon water.
- Top with chopped parsley and pepper flakes. Serve with pita bread, pita chips, naan or lavash.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 14g | 5% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 13g | 65% |
| Sodium | 299mg | 12% |
| Potassium | 626mg | 13% |
| Fiber | 9g | 36% |
| Sugar | 2g | 4% |
| Vitamin A | 189IU | 4% |
| Vitamin C | 15mg | 17% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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