Avocado Chive Sauce



This avocado chive sauce is really versatile.  I enjoy it with raw veggies as a dip, with salads, omlettes, fish, chicken…..

You can make it as a thick dip, or add more milk to give it a sauce or dressing consistency.

Keep it in the fridge in a sealed mason jar and it’ll last for at least a week, because it’s preserved by the lemon juice and olive oil.  It’s really handy to have prepared for use throughout the week.


  • 1 ripe avocado, cut into chunks
  • 350g thick natural greek yoghurt (such as Fage)
  • 2 tbsp chopped fresh chives
  • Half a tsp of dried parsley
  • Half a garlic clove, crushed
  • 3 tbsp fresh lemon juice
  • 2 tbsp skimmed milk (or more if you want a thinner consistency)
  • 90ml extra virgin olive oil
  • Salt and pepper to taste

Place avocado, greek yoghurt, chives, parsley, garlic, and lemon juice in a blender.  Blend until smooth.

Add milk and blend again.

Add small amounts of the olive oil at a time, blending in between, until all of the oil has been added.

Taste and season as required.



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