Avocado & Sun-dried Tomatoes Dip

Sicily is also growing avocados. They are local (thus sustainable), fresh, organic and really delicious. They are at the end of the season now, and since I had quite some left which were ripe, I decided to make this dip. My guests loved it so I am sharing the recipe with you. (p.s. I used the sun-dried tomatoes I made last summer in my garden)

  • DifficultyVery easy
  • CostMedium
  • Preparation time10 Minutes
  • Servingserves 4 people
  • Cooking methodOther
  • CuisineItalian
  • SeasonalityAutumn, Winter


12 sun-dried cherry tomatoes in oil
3 avocado (ripe)
3 cloves garlic
1 pinch table salt
q.s. extra-virgin olive oil
q.s. ground black pepper
q.s. ground sweet paprika
q.s. fresh mint


– peel the avocados and remove their kernels, then chop them and transfer them into a blender;

– drain the sun-dried tomatoes and put them into the blender too;

– add the garlic cloves;

– blend everything together till you get a smooth dip;

– transfer the dip onto a bowl and top with the spices, the mint and some extra-virgin olive oil;

– you may store it in the fridge for a couple of hours before serving it for better flavor and texture.

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