Recipe Avocado Dip


  • 2 small zucchini, shredded
  • 1 green onion, finely chopped
  • 1 small clove of garlic, minced
  • 1 jalapeno pepper, minced, or 1 Tbsp chopped pickled jalapeno peppers (optional)
  • 1 Tbsp lime juice
  • ½ tsp salt
  • 1 ripe avocado


  • In steamer or boiling water, steam or cook zucchini for 5 minutes or until tender. Drain well and mash. Cool.
  • In a bowl, combine green onion, garlic, jalapeno pepper, lime juice, and salt.
  • Peel, seed, and mash avocado. Add to green onion mixture along with zucchini. Mash and stir until the mixture is smooth with some small chunks.
  • To help prevent browning, squeeze a little lime juice over the top. Cover with plastic wrap snug against the top of the dip. Refrigerate for up to 2 days. Stir before serving.

Nutrition Facts

  • Makes 15 servings
  • Each serving contains:
    • 26 calories
    • 2 g fat
    • 0 g saturated fat
    • 2 g carbohydrate.
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Article by: Beth A. Ackerman, R.D.

Beth Ackerman, R.D., is a registered dietitian and a certified diabetes educator with the UofL Physicians – Diabetes and Obesity Center. Beth is on the team of educators of the ADA-approved diabetes education team at UofL Physicians. She has counseled people with diabetes for more than 25 years. Ackerman serves as the Diabetes Prevention Program Workgroup co-chair for the Kentucky Diabetes Network and volunteers at Camp Hendon, a diabetes camp for children.

All posts by Beth A. Ackerman, R.D.
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