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Avocado cilantro (coriander) dip - done in 10 mins

Avocado Cilantro (Coriander) Dip

Makes about 1 1/2 cups

My version of guacamole flavours, in a thick dipping sauce. Perfect with prawns - take your next prawn cocktail up a notch!

Course Appetizer/Dip/Party Food, Condiment, Side Dish/Appetizer
Cuisine Australian, Modern Australian
Keyword avocado cilantro
Total Time 10 minutes
Servings 8 as a dip
Calories Per Serve 87 kcal
Author Lee-Ann Grace | Chef Not Required


  • 2 ripe avocados - flesh only I use Hass
  • 1/2 cup cilantro (coriander) leaves well packed
  • 1/2 small red onion
  • 1 lime - juice only
  • 1 long green chilli - ribs & seeds removed see notes
  • 1 tsp good quality mayonnaise
  • pinch of salt to taste


  1. Place avocado, cilantro (coriander), onion, chilli & lime juice into a small food processor and process until very finely chopped - you may need to scrape the sides occasionally 

  2. Add avocado flesh & mayonnaise and process until smooth

  3. Add salt to taste

Recipe Notes

This recipe makes about 1 1/2 cups - but it will depend on the size of your avos.

A note on the amount of chilli - I think one chilli with the ribs & seeds removed is a good starting point. You just get a slight hum of chilli, but you could leave the ribs & seeds in to up the heat factor - or just add more! Whatever takes your fancy.

The reason I have added mayo (and not much) is because I didn't want an overpowering taste of mayonnaise, but I find the mayo helps the dip stay nice & green without discolouring when it's on the table.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*