Ingredients
- 1 tsp. cumin
- 1 avocado, coarsely chopped
- 4 Tbsp. chopped fresh cilantro, divided
- 2 tsp. minced jalapeño
- 1 clove garlic, minced
- 2 tsp. lime juice
- ½ cup plain, nonfat Greek yogurt
- ¼ cup chopped onion
- ½ cup chopped tomato
- ¼ tsp. salt
- ¼ tsp. pepper
Tip: Screenshot this list for easy reference while shopping
Instructions
- Stir cumin in small dry skillet over medium-low heat until fragrant, about 1 minute.
- Add avocado to food processor, then cumin, 3 tablespoons cilantro, jalapeño, garlic and lime juice. Process until smooth.
- Add the yogurt to the avocado mixture. Stir in the onion and tomato. Season with salt and pepper.
- Transfer dip to serving dish. (Can be prepared 6 hours ahead. Press plastic wrap onto surface of dip and chill.) Garnish with the remaining 1 tablespoon cilantro to serve.