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Avocado Cheese Dip

It can also be served over steak and it makes what are possibly the most elegant omelettes on the face of the earth.


500 g cream cheese, beaten to soften
180 g grated white Cheddar or Monterey jack cheese
1 ripe black avocado, peeled and stoned
1 small onion
1 clove garlic, crushed
75 to 100 g tinned green chillies, drained or jalapeños, for a hotter dip


1. Combine all the ingredients in a food processor and process until very smooth.

2. Scrape into a pretty serving bowl and place the avocado stone in the middle.

Yield:- About 1¼ litres (plenty for a good-size party), with the batch containing 45 grams of carbohydrate and 9 grams of fibre, for a total of 36 grams of usable carbs and a whopping 83 grams of protein.

For some reason, placing the avocado stone in the middle keeps the dip from turning brown quite so quickly. But if you're making this a few hours ahead of time, cover it with clingfilm, making sure the film is actually touching the surface of the dip.

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