Avocado Goddess Dip
at-a-glance
Serves Makes 3 servings
1 small ripe Hass avocado, halved and pitted1/4 cup plain lowfat yogurt2 tablespoons tahini4 teaspoons freshly squeezed lemon juice, plus additional if refrigerating2 teaspoons minced scallion white3/4 teaspoon kosher salt, or to tasteSmall pinch ground cumin (optional)Minced scallion greens, for garnish (optional)For dipping: cucumber, carrot and bell pepper spears, romaine hearts
In the small work bowl of a food processor, puree the avocado flesh, yogurt, tahini, lemon juice, scallion white, salt and cumin if using. Garnish with scallion greens if desired. Serve with raw vegetables for dipping. To refrigerate, squeeze a little lemon over the dip and press plastic wrap directly onto its surface to prevent browning.Back to article
