Saturday, January 2, 2010

Avocado-Yogurt Dip with Cumin

So somehow reading this recipe, it didn't occur to me it would be similar to guacamole. But it was like a guac spread. Very good. You could only eat so much...I said the red onion got over powering, D said the cumin did. Mind you it made 16 servings and we were just eating it watching hockey/football. So yes, it was good, easy and we'll have again.

We had with rice chips and baked Fritos.

Avocado-Yogurt Dip with Cumin

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.

3/4 cup plain fat-free yogurt
1/2 cup finely chopped red onion

3 tablespoons chopped fresh cilantro
1 tablespoon finely chopped seeded jalapeƱo 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

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

Yield: 16 servings (serving size: 2 tablespoons)

CALORIES 70 (76% from fat); FAT 5.9g (sat 0.9g,mono 3.6g,poly 0.7g); IRON 0.4mg; CHOLESTEROL 0.0mg; CALCIUM 21mg; CARBOHYDRATE 4.6g; SODIUM 83mg; PROTEIN 1.3g; FIBER 2g

Cooking Light, OCTOBER 2006

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