Avocado-Yogurt Dip with Cumin

By AnnSmith

Scoop this creamy dip with pita chips and carrot, celery, red bell papper, and jicama sticks. Prepare up to 8 hours in advance, and refrigerate in an airtight container.

Ingredients

• 3/4 cup plain fat-free yogurt
• 1/2 cup finely chopped red onion
• 3 tabls chopped fresh cilantro
• 2 table fresh line juice
• 1 tables finely chopped seeded jalapeno pepper
• 1 tables ground cumin
• 1/2 tsp salt
• 3 ripe peeled avocados, seeded and coarsely chopped
• 1 garlic clove, minced

Preparation

Step 1

Place all ingredients in a food processor or blender, and process until smooth.

Serving size 2 tables.