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Avocado And Yogurt Dip With Jalapeno And Cilantro


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  • 1 container plain nonfat yogurt - (16 oz)
  • 1 teaspoon ground cumin
  • 1 large avocado peeled, halved, pitted, and coarsely chopped
  • 4 tablespoons chopped fresh cilantro
  • 2 teaspoons minced jalapeño
  • 1 small garlic clove minced


Servings 1


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.

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.

This recipe yields about 1 1/2 cups.

Per tablespoon: calories, 22; total fat, 1 g; saturated fat, 0; cholesterol, 0.

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