Eosinophilic Esophagitis Friendly Avocado Dip
Creamy, bright, and packed with fresh flavor, this avocado dip comes together in minutes with nothing but whole, simple ingredients. Ripe avocados get mashed to your preferred texture — rustic and chunky or silky smooth — then lifted with fresh lime juice, ginger, and a pinch of turmeric for a subtle warmth that makes it feel a little more special than your average dip. The scallion greens and cilantro add a pop of color and freshness without relying on any of the common trigger ingredients that make store-bought versions so tricky to navigate. Managing eosinophilic esophagitis often means scrutinizing every label for hidden allergens, and this recipe sidesteps that stress entirely by keeping things clean and transparent from start to finish. The lime juice does double duty here — it keeps the avocado from browning and gives the whole dip a lively, tangy edge. Serve it right away with a final squeeze of lime and a scatter of fresh cilantro for a finish that looks as good as it tastes.
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Learn more →Ingredients
4 servings
- 3 ripe avocados
- 3 tbsp fresh lime juice (from about 2 limes)
- 3 scallions, green tops only, thinly sliced
- ¼ cup fresh cilantro leaves, roughly chopped
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- ½ tsp salt, plus more to taste
For serving
- 1 tbsp fresh lime juice, for serving (optional)
- 2 tbsp fresh cilantro leaves, for serving (optional)
Instructions
- 1
Place the avocado flesh in a medium mixing bowl. Add the lime juice immediately to prevent browning.
- 2
Mash the avocados with a fork or potato masher to your preferred texture — leave some chunks for a rustic dip, or mash more thoroughly for a smoother result.
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