Avocado and Yogurt Dip with Jalapeño and Cilantro
Draining the yogurt overnight makes this low-fat guacamole extra-creamy.
4.3
(23)
Recipe information
Yield
Makes about 1 1/2 cups
Ingredients
1 16-ounce container plain nonfat yogurt (scant 2 cups)
1 teaspoon ground cumin
1 large avocado, peeled, halved, pitted, coarsely chopped
4 tablespoons chopped fresh cilantro
2 teaspoons minced jalapeño
1 small garlic clove, minced
Preparation
Step 1
Set strainer over medium bowl; line with double layer of cheesecloth. Place yogurt in cloth-lined strainer. Cover with plastic wrap; chill overnight.
Step 2
Discard liquid drained from yogurt. Transfer yogurt to processor. Stir cumin in small dry skillet over medium-low heat until fragrant, about 1 minute. Add cumin to processor, then avocado, 3 tablespoons cilantro, jalapeño, and garlic. Process until smooth. Season with salt and pepper. Transfer dip to small bowl. (Can be prepared 6 hours ahead. Press plastic wrap onto surface of dip and chill.) Sprinkle with 1 tablespoon cilantro.
Nutrition Per Serving
Per tablespoon: calories
22; total fat
1 g; saturated fat
0; cholesterol
0
#### Nutritional analysis provided by Bon Appétit
