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Avocado-Yogurt Dip with Cumin

Becky Luigart-Stayner
Yield 16 servings (serving size: 2 tablespoons)
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.

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

Nutrition 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

How to Make It

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

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