Avocado and Yogurt Dip with Jalapeño and Cilantro |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Draining the yogurt overnight makes this low-fat guacamole extra-creamy. 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 |
Directions:
1. Set strainer over medium bowl; line with double layer of cheesecloth. Place yogurt in cloth-lined strainer. Cover with plastic wrap; chill overnight.
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.
3. Per tablespoon: calories, 22; total fat, 1 g; saturated fat, 0; cholesterol, 0 Nutritional analysis provided by Bon Appétit
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