Description
Creamy and fresh, this springy dip is the perfect party appetizer, sandwich spread, or baked potato topping.
Ingredients
3/4 cup plain unsweetened greek yogurt
1 medium ripe avocado, pitted, peeled, and cut into chunks
1/2 English cucumber, chopped (if using a regular cucumber, peel first)
1/2 fresh jalapeño pepper, seeded and finely chopped (leave in a few seeds if you prefer more heat)
2 TB fresh dill, chopped
1 TB fresh lemon juice
1 tsp garlic salt
1/4 tsp freshly ground black pepper
Instructions
Combine all ingredients in a food processor. Pulse to combine to desired consistency. Taste and adjust seasoning if needed. Serve as a dip or side sauce.Â
The dip is best eaten the same day; if you do have leftovers, cover the surface with plastic wrap before refrigerating to minimize browning.Â
Notes
… I like to use English cucumbers for this recipe because their thin skin doesn’t need to be peeled and adds more fresh green color to the dip. If you can’t find them, use a regular cucumber but be sure to peel it first.Â
