Thursday, August 25, 2011

avocado-yogurt dip

Avocados are one of my favorite foods, period. I like to think it's because I'm from Florida, but I prefer California-grown Haas avocados to the bland and strangely sweet varieties grown in my hometown. My not-so-secret shame.

I love avocados so much that when I think dinner party, I think guacamole. No matter what's on the menu it's my go-to, no-brainer appetizer along with deviled eggs. But sometimes even I want to mix things up a little bit, so for my no-cook menu, I used avocados to make a creamy, yogurt-based dip, kind of like a Green goddess dressing.

I used what I had on hand (scallions, cilantro, and lime juice) to add some much-needed brightness, and blended everything together in my food processor until smooth. The result was an herbaceous, tangy dip that paired well with crackers and crunchy vegetables like radishes, snap peas and red bell pepper strips. It would also make an awesome salad dressing, come to think of it.

This dip might not replace my beloved guac, but it's a nice stand-in when I'm craving something different.

Avocado-yogurt dip
(Serves 6 to 8)

6 oz. plain Greek yogurt
2 avocados, diced
1 lime, juiced
1/3 cup cilantro, chopped
2 scallions, minced
Salt and pepper

In a medium-sized bowl, combine the yogurt and avocado. Mash the avocado with a fork until it is smooth and combined with the yogurt. Add the lime juice, cilantro, scallions and salt and pepper to taste. Stir until combined. Refrigerate until ready to serve, for up to 1 day.

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