Avocado-Yogurt Dip with Cumin

Avocado-Yogurt Dip with Cumin Recipe
Becky Luigart-Stayner
Scoop this creamy dip with pita chips and carrot, celery, red bell pepper, and jicama sticks. Prepare up to eight hours in advance, and refrigerate in an airtight container. To further simplify your evening, use precut vegetables from the produce section.
5

Outstanding

Yield:

16 servings (serving size: 2 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 70
Caloriesfromfat 76 %
Fat 5.9 g
Satfat 0.9 g
Monofat 3.6 g
Polyfat 0.7 g
Protein 1.3 g
Carbohydrate 4.6 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 83 mg
Calcium 21 mg

Ingredients

3/4 cup plain fat-free yogurt
1/2 cup finely chopped red onion
3 tablespoons chopped fresh cilantro
1 tablespoon finely chopped seeded jalapeño pepper
2 tablespoons fresh lime juice
1 tablespoon ground cumin
1/2 teaspoon salt
3 ripe peeled avocados, seeded and coarsely chopped
1 garlic clove, minced

Preparation

Place all the ingredients in a food processor or blender, and process until smooth.

Note:

Charity Ferreira,

Ice Cream Treats: Easy Ways to Transform Your Favorite Ice Cream into Spectacular Desserts

October 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note