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Avocado cilantro (coriander) dip - done in 10 mins

Avocado Cilantro (Coriander) Dip

Makes about 1 ½ 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
Total Time 10 minutes
Servings 8 as a dip
Calories 87kcal
Author Lee-Ann Grace | Chef Not Required


  • 2 ripe avocados - flesh only I use Hass
  • ½ cup cilantro (coriander) leaves well packed
  • ½ 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


  • 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 
  • Add avocado flesh & mayonnaise and process until smooth
  • Add salt to taste


This recipe makes about 1 ½ 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*


Calories: 87kcal