Have you ever found yourself wandering through Costco or Sam’s Club, nibbling on samples as you play consumer Tetris with your shopping cart and the 6-pack of toilet bowl cleaner, the 3 giant boxes of Fat Boys (glory hallelujah, they found their way to Louisiana), that bag of chocolate covered pomegranate somethings that you sampled and decided that you needed, and then massive amounts of produce because it’s all so pretty and you feel super awesome loading up your cart with all these fresh fruits and veggies (yes, I can hear the keyboard clicks now talking about the evils of buying produce from big box stores and how those big, fat strawberries and juicy golden peaches were actually harvested by Satan himself and how I should be buying organic, local produce. True story: there is literally no organic local produce where I live right now. So it’s Sam’s Club or scurvy.) And then you get home and realize that you have a 12-pack of mangoes and 7 pounds of strawberries and a whole mess of avocados that are perfectly ripe, which means that by the time you wake up tomorrow, they will be overripe and yucky.
And then you remember a post you saw on Two Peas and Their Pod for a creamy, yogurty avocado dip. And you can’t find the recipe because you’re running on about 3 brain cells, so you try to remember what was in it and start throwing things together. And you’re not sure if it was right or not, but you ARE sure that it’s delicious and an amazing dip for your favorite carbs or veggies or for spooning into the pork carnitas you made for dinner. And the best part is that it’s full of things that are good for you–good fats from the avocados, protein and probiotics and no fat from the yogurt, deliciousness from the garlic and spices and lime juice.
You’re going to need cilantro, garlic, fat free plain Greek yogurt, and 2 large, ripe avocados.
Combine all the ingredients except for the cilantro in the jar of your blender or in a container you can use your immersion blender with.
Blend until smooth. Then add about 1/4 cup cilantro (a small handful) and pulse until it’s incorporated and is the size/texture that you want. Season with kosher salt and Tabasco sauce to taste. If possible, refrigerate for 30-60 minutes before serving.
Tangy Avocado Dip
Recipe by Our Best Bites, inspired by Two Peas and Their Pod
3/4 cup fat free plain Greek yogurt
2 large ripe avocados, peeled and pitted
2 cloves garlic
1 green onion, trimmed of the “hairy” end and the super-floppy end
Juice of 1 lime
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/2 teaspoon kosher salt
Tabasco sauce to taste
About 1/4 cup cilantro (a small handful)
Combine ingredients through the salt, plus about 10 drops of Tabasco in the jar of your blender (or you can use an immersion blender). Blend until smooth. Add the cilantro and pulse until combined and the cilantro is in small pieces but not blended completely smooth. Season with Tabasco and additional salt to taste. If possible, allow to chill for at least 30 minutes-1 hour before serving. Serve with pretzel chips, pita chips, tortilla chips, fresh veggies, or in tacos, burritos, and other Tex-Mex tastiness.