Spicy avocado and yogurt dip is a tangy and creamy dip perfect for fresh veggies or potato chips. Since it is made with yogurt, it is a lighter and healthier alternative to mayonnaise or sour cream based dips.
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
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Spicy avocado yogurt dip
Eat your veggies with a fresh and spicy avocado yogurt dip. A healthier alternative to cream cheese or mayonnaise based dips. Adjust the spices to your taste.
- 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.
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.