Veggie Sticks with Avocado-Lime Dip

Veggie Sticks with Avocado-Lime Dip

Notes: You can also serve this dip with tortilla chips, carrot sticks, or cherry tomatoes. Prep and Cook Time: 30 minutes.

Sunset SEPTEMBER 2005

  • Yield: Makes about 1 cup of dip; 6 servings


  • 1/2 pound green beans, ends trimmed
  • 1 firm-ripe avocado (10 oz.), pitted and peeled
  • 1/2 cup plain nonfat yogurt
  • 2 tablespoons lime juice
  • 1 tablespoon loose-packed fresh mint leaves, rinsed (optional)
  • 1 clove garlic, peeled
  • 1/2 teaspoon kosher salt
  • 1/2 pound jicama, peeled and cut into 1/2-inch-thick sticks


1. In a 2- to 3-quart pan over high heat, bring about 1 quart water to a boil. Add green beans and cook until tender to bite, 3 to 6 minutes. Drain and immerse immediately in ice water until cool, about 2 minutes; drain again.

2. In a blender or food processor, combine avocado, yogurt, lime juice, mint (if using), garlic, and salt; whirl until very smooth.

3. Spoon dip into a bowl and serve with green beans and jicama sticks.

Nutritional Information

Amount per serving
  • Calories: 92
  • Calories from fat: 54%
  • Protein: 2.7g
  • Fat: 5.5g
  • Saturated fat: 0.9g
  • Carbohydrate: 10g
  • Fiber: 3g
  • Sodium: 184mg
  • Cholesterol: 0.4mg

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Veggie Sticks with Avocado-Lime Dip Recipe