Avocado Dip

Since developing several allergies and food intolerances, I have found myself really missing dips. Chip dip, salad dressing, vegetable dip, you name it. So, today I set out to create an avocado dip that is gluten-free, dairy-free, Autoimmune Paleo AIP compliant, and low FODMAP.

You Will Need

  • 1 large ripe organic avocado
  • 3 tbsp freshly squeezed organic lemon juice
  • 1 tbsp BRAGG organic apple cider vinegar
  • 2 tbsp olive oil
  • 1/6 cup water
  • pink Himalayan salt to taste
  • food chopper, food processor, or blender


  • scoop out the avocado flesh and add into food chopper (seed and skins removed)
  • add all other ingredients into the food chopper
  • puree until everything is smooth
  • you may have to stop and mix ingredients so they can get mixed in well

I love enjoying this dip with dried banana chips, sweet potato chips, cassava chips, and sweet potato fries. I also drizzle it over my supper for some added flavour. This dip will usually last a day, since the avocado likes to brown quickly, so I try to eat what I’ve made in a day. If I have any left over, I store it in a container with a lid in the fridge.

Hope you enjoy!

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