Tuesday, July 19, 2011
Creamy Avacado Dip
I'm continuing with yesterday's theme with a week of recipes from Greens and Chocolate. I served this Creamy Avacado Dip as an appetizer for our little taste-testing girls night dinner. Let me tell you two things: 1.) Yum, 2.) You have to make this! Ok three things: 3.) Green is a difficult color to photograph!! :) The consensus seemed to be that this was the favorite recipe of the night. We preferred the taste of the Wheat Thin crackers over the tortilla chips and even decided it would be a tasty dip for some raw veggies. Only I didn't have any raw veggies. Oops!
I love avacados, and this recipe didn't disappoint. The cumin in the background is perfect. One friend said she would have loved it with more cilantro. I went light on the cilantro because it seems to be one of those flavors that not everyone loves. But check this out. This is what Taylor at Greens and Chocolate tell us when she didn't want to eat a day's worth of calories in chips and dip: "That's when I remembered Greek Yogurt. Have you seen the nutritional stats on the stuff? In one 8 oz container of 0% Fage Greek Yogurt there are: 120 calories, 0 grams of fat, and 20 grams of protein. TWENTY! That's crazy"
Uhm yeah, crazy good that's what!
Creamy Avacado Dip
Recipe from Greens and Chocolate
16 oz. 0% Fage Greek Yogurt
2 avocados, cut into chunks
1/4 large red onion, chopped
4 roma tomatoes, seeded and diced (I used less)
3-4 tbsp cilantro, chopped
1 tsp cumin
1/2 tsp kosher salt (pretty sure my salt isn't kosher)
In large food processor, blender, or large bowl using an emulsion blender, puree the greek yogurt, avocados, cumin, and salt. Add the onion and cilantro pulse a couple of times. Pour/scrape into a large bowl and add diced tomatoes. Serve in a colorful(optional) bowl with tortilla chips.