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Avocado and Tomato Dip

Comments : 10 Posted in : Appetizer on by : Chris Tags: , , , ,


Look at all the red and green in this dip! If this avocado and tomato dip doesn’t say Christmas, I don’t know what does!

Ok. Honesty time (since Santa is watching and all). I had planned on today’s post being a family Christmas cookie recipe but the truth is I didn’t bake them yet (or steal any of Mom’s). I really had the best of intentions but the weekend just was not conducive to me baking as much as I had wanted to.

So instead I’m sharing what was intended for next week, a creamy delicious avocado and tomato dip. Think guacamole leveled up.


This avocado and tomato dip recipe came from a cooking class Rachel and I took a few years ago. For our wedding gift, family friends gave us a few classes at a nearby cooking school. We showed up to class, were handed a menu complete with recipes and instructions of what we’d be cooking, and broke down into teams with other classmates.

Each group was responsible for a part of the meal; appetizer, dinner, side dishes, and dessert. The head chef and assistants would give guidance and tips. Then when everything was done we all sat down and ate what we made. So fun. So delicious. Great wedding gift!


Sadly, the cooking school has closed. But we still have our little recipe printouts from the classes we took. This avocado and tomato dip is one of our favorites and most often used. It’s a fun and tasty variation of plain old guacamole; incorporating flavors not normally found in guacamole but that work quite well. And despite the jalapeno and horseradish, this dip is quite mild on the heat index.

If you need a break from all the Christmas cookies this week, or are preparing for a New Years Eve party next week, give this dip a try!


Avocado and Tomato Dip


  • 4 ripe Hass avocado, peeled, pitted, and cut in quarters
  • 1/3 cup apple cider vinegar
  • 1 cup olive oil
  • 2 tablespoons spicy brown mustard
  • 1/2 cup red onion, chopped
  • 4 large cloves garlic, chopped coarsely
  • 2 jalapeno peppers, chopped
  • 3 tablespoons cilantro, chopped
  • 2 tablespoons parsley, chopped
  • 2 tablespoons horseradish sauce
  • 2 cups peeled, seeded, ripe tomatoes diced small
  • Kosher salt


  1. In a food processor, combine avocados, vinegar, oil and mustard. Add onion, garlic and peppers and process until pureed and smooth.
  2. Transfer mixture to a bowl and fold in cilantro, parsley, horseradish and tomatoes. Add salt to taste.
  3. Serve with chips and enjoy!




10 thoughts

    • Chris
      December 21, 2011 at 8:40 pm

      It was in Wayne NJ, not sure why they closed down but sad. So much fun!

    • Chris
      December 21, 2011 at 8:41 pm

      Thanks Aggie! We can single (double?) handedly polish off a bowl by ourselves if we aren’t careful. hah šŸ™‚

    • Chris
      December 22, 2011 at 7:58 am

      Hahahah. Then this is certainly going to be a hit with you. I think we have a guacamole problem, how much we love it! šŸ™‚

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  • July 3, 2012 at 9:16 am

    Wow! What a great take on guacamole. I never would have thought to throw spicy mustard and horseradish in, but I’ll bet it’s a great combination.

    Iā€™d love for you to share this recipe (and any of your other favorite avocado recipes) in the avocado link-up/giveaway that Iā€™m hosting with Kristen of Dine & Dish right now.http://bit.ly/NKF4rk

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