I used avocado oil since it’s a natural fit in an avocado based dip, but you could use a neutral (not extra virgin!) olive oil, too.
Add the white wine vinegar a little at a time, to taste, starting with the smaller amount in the recipe. Adjust to suit the level of tanginess you like.
I always whip this up in my mini food processor, but you can probably also use an immersion blender and tight fitting cup, too.