Avocado Chimichurri Dip


I’m coming off a serious high from this weekend. Is it just me, or does a little warmth and sunshine magically put you in the BEST mood???

We’ve been so lucky here in North Carolina to have been graced with the earliest spring, like, ever. It’s been 70 degrees and sunny for the past two weekends— yes in the middle February— and I seriously can’t get enough of it.  This time last year, we were getting an ice storm and were out of school for 4+ days, but believe me, I’d much rather be in school and basking in this heatwave all weekend long than the latter.

Anyways, as I was saying, I’m totally one of those people whose mood is continually effected by the weather, therefore this weekend has had me seriously giddy. And to top it off, we were dog-sitting our friend’s adorable fur-baby (who just so happens to be Augie’s BFF), so between the puppy cuteness and the sunshine, life was GOOD.



We spent our weekend taking the dogs for some beautiful hikes on our favorite trails, relaxing outside at our favorite cafes with friends, catching up on some Oscar-noms (have you guys seen Arrival yet?? SO good), and of course, eating delicious food. Seriously my perfect weekend— all thanks to that gorgeous sunshine.

Ohh and I’m now convinced that we need to get a second dog. Nate thinks I’m crazy, but it was SO much fun being surrounded by all that cuteness all weekend long. Maybe once we move I can twist his arm 😉



So let’s keep that weekend brightness going with this fresh and flavorful Avocado Chimichurri Dip! Nate and I have been on a serious chimichurri kick the past few weeks, therefore I’m sure you can guess where the inspiration came from. One of my goals this year was to keep more fresh herbs in the house to use for my cooking (and veggie broth making) and since chimichurri is essentially ALL herbs, it was just bound to happen, like, every week.

I love using the traditional chimichurri recipe on tacos, roasted veggies, and veggie burgers, but the more I ate it, the more I kept thinking it would also make a fresh and delicious DIP for veggies or chips. All I really needed to do was thicken it up a bit, and what better way to do that than with some creamy avocado?

So that’s exactly what I did!

This dip is so fresh and light and creamy and herby (<– is that even a word??) and I swear I could put it on absolutely everything. We basically polished it off with a big bag of our favorite Quinoa & Black Bean Tortilla Chips from Trader Joes, but it also would be great with raw veggies, on sandwiches or burgers, or even as a creamy salad dressing. You couldn’t find a more versatile dip!

As always, if you guys get a chance to try this, or any of my other recipes, be sure to tag @pumpkinandpb on Instagram, Twitter, or Snapchat. I seriously love seeing all your creations!


Avocado Chimichurri Dip

Serves 6-8
Prep time 10 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Appetizer


  • 1 cup fresh cilantro, stems included
  • 1 cup fresh parsley, stems included
  • 3 cloves garlic
  • 1/2 cup diced red onion
  • 1 jalapeno, deseeded (optional)
  • 1 avocado
  • 1/2 cup olive oil
  • 2 tablespoons lime or lemon juice
  • 1 tablespoon red wine vinegar
  • 1-2 teaspoon honey or maple syrup, optional
  • salt and pepper, to taste


Step 1
Place all ingredients into a high speed blender and process until fairly smooth. Add salt and pepper as desired. Scrape and repeat until dip has reached desired consistency.


Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


  1. Oh wow, this looks amazing! I need to make ASAP 😀 It’s been warmer here too and I am loving it, it definitely changes my perspective when the weather shifts this way!

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