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.
Yield:
16 servings (serving size: 2 tablespoons)
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:
Ice Cream Treats: Easy Ways to Transform Your Favorite Ice Cream into Spectacular Desserts
October 2006
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