Company’s coming and you want a fresh and healthier alternative to chips and dip? Try this spicy avocado and yogurt dip. I love it with fresh crunchy vegetables like carrots, celery, bell peppers and cucumber. The tang and spice of the dip pairs perfectly with the natural sweetness of the vegetables.
Watching a football game? You’ll love this dip when served alongside other favorite finger foods like these succulent soy ginger chicken wings.
I use plain Greek yogurt for this dip which is much healthier than other cream cheese or mayonnaise based dips. It’s true…avocados are high in fat. However, they contain monounsaturated fat which is known to help lower bad cholesterol.
Avocados offer nearly 20 vitamins and minerals in every serving. Now that’s a superfood.
Spice it up with jalapeno peppers or another hot pepper of your choice. When working with peppers, remember to remove the seeds. This is where most of the “heat” lives. Start with a little. You can always add more heat and adjust it to taste.
Avocado nutrition source from WebMD “All about avocados” 2016
Useful kitchen tools for this recipe:
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- 2 large ripe avocados
- 1 6 oz plain Greek yogurt small container (about 6 oz)
- 1-2 tsp fresh jalapeno minced (adjust to taste)
- 1/2 clove garlic minced or 1/4 tsp garlic powder
- 1 tbsp green onion chopped
- 1 pinch salt
- 1 pinch freshly ground pepper
- 1 tbsp lime juice fresh squeezed
- 1 tbsp cilantro chopped, plus more for garnish
Cut open and scoop out the flesh of the fresh ripe avocados. Place into a food processor. Add the remaining ingredients and pulse until smooth. Adjust seasoning to taste.
Serve with fresh vegetables or tortilla chips.
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If your avocados are on the smaller side, increase to 3 or 4 avocados. I usually use the large ones for this recipe. Start with 1 -2 tsp of minced jalapeno pepper and adjust from there. You can always add more heat to taste. Same with the garlic.
This dip goes great with fresh crunchy vegetables like carrots, celery, bell peppers and cucumber.