Vegan Avocado Jalapeño Yogurt Dip

  Makes a creamy and zesty dip. Serve with tortilla chips.  

  • 1 avocado, peeled, pitted and cut into chunks
  • ½ cup plain soy or coconut milk yogurt 
  • 2 teaspoons lime juice
  • ½ teaspoon salt 
  • 1 small fresh jalapeño, seeded, finely chopped   
  • 1 teaspoon Deb’s Taco Seasoning (page 269)

In small bowl, mash avocado, yogurt, lime juice and salt together. Combine until smooth or leave a few avocado chunks. Stir in jalapeño.


Be creative with plain vegan yogurt or vegan sour cream for dips and dressings. You can add so many different combinations of fruits, vegetables or seasonings, including packaged seasonings that will do the work for you.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.