Smoky Avocado Cheese Dip

Here’s a dip to serve at midday, to use as a spread for your sandwich, or to have as a snack to accompany an aperitif! You’re definitely going to want to make some homemade tortilla chips to go with it (recipe below!)

The idea of avocado and cream cheese can sound heavy, but this turned out to be one of the lightest dips I’ve made! I love spring onions to begin with, but charring them took it to a next level! Don’t skimp on the lemon juice, as it adds a nice refreshing tang to bring it together.

I serve these with homemade tortilla chips. I cut them up into rough triangles and pop them in a toaster for a couple of minutes until they turn golden brown. They’ll crisp up as they cool! You can also do the same with pita bread, and in an oven or in a pan if you don’t have a toaster.

Watch the video on how to make it here, and all you need to know to make this recipe is right below!


The Recipe serves 3-4


2 avocados, chilled (~226g)

100g cream cheese, softened

60g spring onions

Juice of half a lemon

Black pepper

2 tbsp extra-virgin olive oil

2-3 tsp vegetable oil, to coat spring onions with


1 spring onion, sliced


  1. Rub vegetable oil evenly over the spring onions.
  2. Grill on a pan at low-medium heat for 3-4 mins to char. Lower the heat and flip to the other side and grill for another 2-3 minutes.
  3. Remove the spring onions from the pan, and once cooled, chop to roughly 2” pieces. Set aside.
  4. In a food processor, add the avocados and spring onions, and pulse to break up the spring onions.
  5. Add the cream cheese and process till smooth and light.
  6. Season with the lemon juice, vinegar, pepper, salt, and olive oil. Taste and adjust the seasoning to your liking.
  7. Chill for an hour before serving, and garnish with some sliced spring onions.
Don't forget to snap a photo, and tag me on Instagram or Facebook, and hashtag #thecharlottemei!