Avocado Yogurt Dip

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avocado yogurt dip - much healthier alternative to mayo dips

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?!

Easy way to cut an avocado

(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.)

ingredients for avocado yogurt dip


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



1 Comment

  1. 10/29/2014 / 10:57 am

    This sounds delish! I make my own dips, too, but I use sour cream and all the flavored salts. I KNOW. I would lap this up but my kids wouldn’t because of the tomatoes and the avocado, because, like yours, they are ridiculous. Gorgeous pics!

    PS. I say “Q min”

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