Recipe information
Yield
Makes about 1 1/2 cups Servings
Ingredients
1
16-ounce container plain nonfat yogurt (scant 2 cups)
1
teaspoon ground cumin
1
large avocado, peeled, halved, pitted, coarsely chopped
4
tablespoons chopped fresh cilantro
2
teaspoons minced jalapeño
1
small garlic clove, minced
Need to make a substitution?
Preparation
Step 1
Set strainer over medium bowl; line with double layer of cheesecloth. Place yogurt in cloth-lined strainer. Cover with plastic wrap; chill overnight.
Step 2
Discard liquid drained from yogurt. Transfer yogurt to processor. Stir cumin in small dry skillet over medium-low heat until fragrant, about 1 minute. Add cumin to processor, then avocado, 3 tablespoons cilantro, jalapeño, and garlic. Process until smooth. Season with salt and pepper. Transfer dip to small bowl. DO AHEAD Can be prepared 6 hours ahead. Press plastic wrap onto surface of dip and chill.
Step 3
Sprinkle with 1 tablespoon cilantro.
Nutrition Per Serving
Per tablespoon: calories
22 total fat
1 g saturated fat
0 cholesterol
0