This unexpected dip is a terrific way to use ripe avocados when guacamole isn’t an option. It’s mild, creamy, and perfectly balanced between sweet and tart. The only downside is that it only keeps for about day in the fridge, so plan on making it the night before packing it into someone’s lunchbox if that’s its destination. Serve it with pita or tortilla chips, breadsticks and cucumber slices, and double the recipe if you’re feeding a crowd.
Ingredients
- 1 7-ounce container Greek yogurt (1 scant cup)
- 1 ripe avocado, pitted and peeled
- ½ teaspoon honey, or to taste
- 1 to 2 teaspoons lime juice, or to taste
- ¼ cup chopped fresh basil
- 1 garlic clove, chopped
- 1 tablespoon olive oil
- Pinch of fine sea salt, more to taste
- Nutritional Information
Nutritional analysis per serving (8 servings)
79 calories; 6 grams fat; 0 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 2 grams protein; 3 milligrams cholesterol; 49 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
1 cup
Preparation
- Place all ingredients in bowl of a food processor. Process until smooth, about 1 to 1 1/2 minutes, scraping down sides of bowl as necessary. Taste for seasoning.
5 minutes
Dining and Cooking