Last Updated on 15 March, 2026 by Elby | The Tasteful Pantry
My avocado goats cheese dip recipe is a mix of creamy spiced avocado, sweet balsamic glaze and salty goat’s cheese. Served with crunchy corn chips or Crispy Spiced Tortilla Chips. This dish is a recreation of a tapas dish we indulged in during a family holiday in Spain. We walked the old streets between the bright white buildings up to the top of the hill. We met amazing people and saw some breathtakingly beautiful sites. And yet we all still remember the delicious Spanish tapas we stopped for on our way home. And this one dish in particular which was a stand out. Every time I make it, it reminds me of that day.
If you want an alternative avo dish, try my Creamy Avocado Dip or Mango Avocado Salsa. It is so refreshing and delicious – perfect with barbeque meats and poultry.
Avocado Goats Cheese Dip Recipe Ingredients
Avocado: the avocado needs to be ripe and if you only have a small one, use two or adjust the quantity of the spices.
Lemon or lime juice: the juice helps to stop the avocado from turning brown, and also adds a little zing to the dip.
Spices and seasoning: Avocado is fairly bland, so the spices and goat’s cheese are what lift the dip.
Goat’s cheese: I have made this avocado dip with both marinated and plain goat’s cheese. Both work well. I have also turned it into an avocado and feta dip, which is not the same but still good.
My recipe instructs to mix half the cheese through the dip, and the remainder is sprinkled on top. This distributes the cheese evenly throughout the dip.
Balsamic vinegar: by reducing the vinegar to a glaze, it really brings the sugars to the forefront. Bringing a much needed contrast to the spices in the dip and saltiness of the cheese.
Crisp dippers: as long as they have some form of crunch, choose a dipper to suit. Carrot, celery, cucumber and capsicum sticks are great for a healthy option. Corn chips were served in Spain alongside our dip. However, I also enjoy it with my Crispy Spiced Tortilla Chips. But don’t make the flavours of the chips too bold – they shouldn’t override the dip.
Calories and Nutritional Information
The figures used in the avocado dip recipe are estimates only. If you require precise figures, please check the numbers yourself as they will vary with different food brands, oil content, fat absorption, etc. If there are optional extras or serving suggestions, these may not have been included in the nutrition and calorie figures.
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Avocado and Goat’s Cheese Dip
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
Dip
- 2 large avocados - ripe, flesh only
- 2 tsp lemon juice - or lime
- ½ tsp cumin - ground
- ½ tsp coriander - ground
- ¼ tsp salt
- ¼ tsp pepper
Balsamic Glaze
- 60 ml balsamic vinegar
To Serve
- 100 grams goat’s cheese - crumbled
- corn chips or Crispy Spiced Tortilla Chips - optional
Instructions
Dip
- Using a fork, mash the avocado into a bowl. It does not need to be smooth, leave some small lumps for texture.
- Stir in the juice, spices, salt and pepper.
Balsamic Glaze
- In a small saucepan, bring the vinegar to a boil over medium heat. Watching constantly, swirl the vinegar over the heat until it has reduced to approximately one quarter of the amount. Remove from heat and cool slightly.
- The vinegar will become a thick syrupy texture as it cools. If it is thick and syrupy before it cools, then it has been reduced too far.
To Serve
- When ready to serve, stir half the cheese into the dip until just combined. Then scoop the dip into a small bowl.
- Crumble the remaining cheese over the top of the avocado and drizzle with the balsamic glaze.
- Serve with corn chips or Crispy Spiced Tortilla Chips.
Nutrition
*Nutrition and calorie figures are estimates only.
