Here’s a quick and easy appetizer recipe for you: Creamy Yogurt Avocado Dip. How quick and easy is it? You dump a bunch of ingredients in the blender, turn the blender on, and you’re done! Check out these ingredients:
- 3-4 avocados (three of they’re big, four if they’re smaller. I used four.)
- 1.5 cups nonfat Greek yogurt
- 1/2 red onion
- 1/2 bunch fresh flat-leaf parsley (or cilantro)
- 1 tablespoon minced garlic (mine came from a jar. Use two garlic cloves if you have fresh garlic, mince it well, before it goes in the blender. You don’t want to risk anyone getting a big chunk of garlic in their dip!)
- juice of 2 limes
- 2 tablespoons olive oil
- salt to taste
Yea, so, like I said, toss it all in the blender. Make sure you remove the pits and peels from the avocados. I gave the avocados and onion a rough chop just so they fit better in my blender. All these ingredients filled my blender to the top!
I pulsed it at first, to get it going, but then switched my blender to high until it was fully blended and smooth. I could tell already that this was going to be delicious!
AND IT WAS. Kinda like thick, creamy guacamole, and a gorgeous green color.
That’s a little extra parsley as a garnish. This makes a lot of dip – what’s in that black bowl is only about 1/2 of the end result. So maybe cut the recipe in half if it’s for a smaller crowd!
The dip is high in protein and healthy fats, and very flavorful. The onion and garlic add some complexity, without it seeming very oniony or garlicky.
Delicious with fresh vegetables! Plus, the lime juice keeps the avocado in the dip from turning brown, so you can keep this around for a day or two, if it doesn’t all get immediately gobbled up when you serve it!
Keep it up, David!
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