INGREDIENTS
2 large, ripe avocado, halved and pitted 1 cup nonfat greek yogurt (or nonfat sour cream, if preferred) 1/4 cup packed cilantro leaves 2 cloves garlic, peeled juice from two limes (about 3–4 Tablespoons) 1/2 teaspoon Kosher salt Freshly ground pepper to taste PREPARATION In a food processor or blender, scoop out avocado and blend together with yogurt, cilantro, garlic, lime juice and salt. Pour into a bowl and season with black pepper to taste. Serve as dip or topping. If refrigerating, wrap tightly with plastic wrap. It will last up to 48 hours. Makes 6–8 servings.
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THE REBELLIOUS RDAs a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect. Archives
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