Pump up your appetizer spread by offering guests Curried Avocado-and-Yogurt Dip with Crudités.
1 teaspoon olive oil
2 tablespoons grated onion
1 teaspoon curry powder
1 1/2 cups plain Greek yogurt
1 medium avocado, pitted, peeled and diced
1 tablespoon lemon juice
Salt and pepper
Assorted crudités, for serving
How to Make It
Warm oil in a small skillet over medium heat. Cook onion, stirring, until just tender, about 1 minute. Stir in curry powder and sauté for 30 seconds. Transfer to a small bowl and let cool.
In a food processor, combine yogurt, avocado and lemon juice. Add onion mixture and process until smooth and creamy. Season with salt and pepper. Cover and refrigerate for at least 2 hours before serving. Serve cold with assorted crudités.
Note: Nutritional analysis is for dip only.
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