Avocado-Yogurt Dip with Cumin

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.

Yield: 16 servings (serving size: 2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 70
  • Calories from fat: 76%
  • Fat: 5.9g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 0.7g
  • Protein: 1.3g
  • Carbohydrate: 4.6g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 83mg
  • Calcium: 21mg

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

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