I come from a mayonnaise family.
My dad slathers approximately half of an entire container of mayonnaise on his sammiches, and it’s been a long running joke between my sister and me. I’ve never seen anyone abuse the substance to such an extent, and mayonnaise played a major role in my mom’s cooking all throughout the 70’s and 80’s. Mayonnaise was the it-condiment, and it’s been a tough road for me to wean myself from its evil clutches.
I haven’t weaned myself entirely, of course. There’s still a place for that puffy, wobbly substance in my heart, but only on special occasions- like the BLT occasion, for example.
I also like a good raw vegetable, but my kids don’t seem to like a good raw vegetable, so as is every mom’s dilemma, I gotta figure out how to pimp that shit out to them in ways only moms can do. But instead of serving them up some veggies with a bowl of melted cheese and butter and lard and salt, I decided to explore the possibilities of Greek yogurt.
I’m tinkering with some Greek yogurt dips and making them my very own, because I’ve never met a recipe I didn’t tweak. I started with an avocado yogurt dip. This is fun! Making food and eating it is a riot! Let’s start with an avocado yogurt dip! Who’s with me?!
(The easy way to get an avocado out of its little shell is to slice it into a grid and scoop it out with a big spoon.)
2 avocados, ripe and cut up
Juice of 1 lime
1 clove garlic, roughly chopped
1/4 teaspoon ground cumin (how do you pronounce cumin?)
Salt and pepper to taste
1/2 cup plain, nonfat Greek yogurt (please don’t accidentally put vanilla yogurt in here- you’ll vomit.)
2-3 Tablespoons fresh cilantro
2 plum tomatoes, seeded and chopped
Optional– finely chopped jalapeno pepper. I omitted this because of my ridiculous kids, but you can chop some up to throw into a separate bowl of dip for you spicy food lovers.
Ceremoniously dump all of the ingredients except for the tomatoes into a food processor and pulse, and pulse some more. I mix it until it’s well-mixed but not totally smooth, because that’s how I do things.
Glop the dip into a separate container and fold the tomatoes in.
Serve with: tortilla chips, veggies, pretzels, crackers, pita chips