This creamy avocado dip is topped with a smoky charred scallion salsa for a fresh, flavorful twist on guacamole. The cool, tangy base balances the sweet charred scallions, spicy jalapeño, and herbs, while toasted pepitas add a little crunch. Tastes best with tortilla chips, but can also be served with sliced vegetables or warm pita for an easy make-ahead appetizer.
Ingredient higlight
Avocado! This super versatile fruit is high in monounsaturated fatty acids (oleic and linoleic acid), which may help lower cholesterol and reduce inflammation. They are also high in potassium, vitamin E, B vitamins, and fiber. One half of an avocado has up to 7 grams of fiber and 1 whole avocado has about double the amount of potassium in one banana.
Servings 2 cups
Prep Time 15 minutes 
Cook Time 10 minutes Ingredients
- 2 large or 3 small ripe avocados
- ¾ cup plain whole milk Greek yogurt*
- 2 tbsp lime juice
- ¾ tsp kosher salt
- 1 small garlic clove (optional)
- Toasted pumpkin seeds, for topping (optional)
- Tortilla chips, for serving
For the salsa:
- 1 bunch scallionsm white/light green parts separated from dark green parts**
- 1 small jalapeño***
- 1 tbsp olive oil, plus more for the pan
- ¼ cup finely chopped cilantro
- 1 tbsp lime juice
- ½ tsp ground cumin
- ¼ tsp ground coriander (optional)
- ¼ tsp kosher salt
- *Note: for a more classic guacamole-style dip, omit the yogurt and use 2–3 additional avocados.
- **Keep the scallion sections whole. Simply cut each scallion where the light-green portion meets the dark-green portion. The darker parts cook more quickly, so they will be added to the skillet later.
- ***You can leave out the jalapeño if you don’t want the salsa to be spicy. Removing the seeds after cooking will also reduce the heat.
Instructions
- Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the white and light-green scallion sections and jalapeño. Cook undisturbed until softened and charred in spots, about 3 minutes.
- Flip the jalapeño and scallions and cook for another 2 minutes, then add the dark-green scallion sections. Cook for another 1–2 minutes, or until everything is softened and lightly charred. Cover the skillet briefly at the end, if needed, to help the jalapeño soften.
- Transfer the scallions and jalapeño to a cutting board and let cool completely. Finely chop the jalapeño, removing the seeds first to reduce the spice level, and thinly slice the scallions. They will be slippery, so slice them carefully.
- Add the scallions and jalapeño to a small bowl along with the olive oil, cilantro, lime juice, cumin, coriander, and salt. Mix to combine, then taste and season with additional salt as needed.
- In a medium bowl, mash the avocados until mostly smooth. Stir in the yogurt, lime juice, salt, and garlic, if using. Taste and adjust the lime juice or salt as needed.
- Transfer the avocado mixture to a wide, shallow serving bowl and use the back of a spoon to spread it into an even layer. Spoon the scallion salsa over the top.
- Finish with pumpkin seeds, if using, a drizzle of olive oil, and a light sprinkle of salt. Serve with tortilla chips.
Items you can prep ahead (optional)
- Make the avocado yogurt base
- Prep 1 bunch scallions
- Cook the scallions and jalapeno
- Finely chop ¼ cup cilantro
- Mix together the salsa
Substitutions:
- To make vegan, you can skip the yogurt and add an extra 2-3 avocados. Start with just 1 tablespoon of lime juice and add more as needed.
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days.
Leftovers + Repurposing:
- Use in tacos or as a sauce scooped into bowls.
- If serving leftovers as a dip, top with some fresh pumpkin seeds.
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