Photo by: 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.
Cooking Light OCTOBER 2006
Place all the ingredients in a food processor or blender, and process until smooth.
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Avocado-Yogurt Dip with Cumin recipe
