Last week I went over to my cousin Sarah's for a dinner party. She made enchiladas, yogurt-avocado dip and another friend Joseph made some fancy Spanish rice. The yogurt dip was delicious. So delicious in fact I've thought about it almost daily since.
Tonight, I made chicken-fajitas on lettuce wraps, exact same recipe as the steak-fajitas, but chicken.
To go along with the lettuce-wrapped fajitas, I also made the yogurt-avocado dip.
Here is what you need.
Yogurt, Avocados, Lime, Cilantro, Cumin, Garlic, Jalapeño Pepper.
Salt and pepper to taste.
First, cut up the avocados, though I had four pictured, I only ended up using three.
I put them all in a bowl...
And immediately squeezed half a lime over the avocados because I don't
enjoy the browning of the avocado.
Then I started mashing and mixing.
Now, if you had a food processor, it would be much easier to add the ingredients and go.
However, I do not have the luxury appliance, but I do have a good mixing arm.
Add the yogurt.
Add cilantro.
Add cumin.
Add garlic.
Add a jalapeno pepper.
Or more if you want the heat.
Also, salt and pepper to taste.
If the mixture isn't creamy enough, then add some more yogurt.
Ta-dah! A Yogurt-Avocado Dip.
(If you put the mixture in a food processor it will be less lumpy.)
You can use it for chips, veggies, put it on a wrap, on a burger, on a wrap.
The possibilities are endless. The world is your avocado.
Yogurt-Avocado Dip Recipe:
3/4 cup plain fat-free Greek yogurt
3-4 medium avocados
1/2 teaspoon of minced garlic
2-3 tablespoons chopped fresh cilantro
1 chopped seeded jalapeño pepper
2 limes
1/4 teaspoon ground cumin
Salt and ground black pepper, to taste
3-4 medium avocados
1/2 teaspoon of minced garlic
2-3 tablespoons chopped fresh cilantro
1 chopped seeded jalapeño pepper
2 limes
1/4 teaspoon ground cumin
Salt and ground black pepper, to taste
Directions:
1. Mix all ingredients together in a bowl or a food processor
2. Serve with your choice of chips, veggies or use as dressing for a wrap.
Enjoy!
