Man is this post overdue! The past month went by in a flash, but not without some great memories: bike riding around one of the world’s greenest cities (Copenhagen), lunch at the world’s best restaurant (Noma), catching up with the best of friends (Stockholm), exploring one of the greatest capitals (Washington), and running a 10K PB through the Rockies (Banff).
Needless to say, I haven’t had much time in the kitchen, so Just Indulgence has been rather neglected. But I’m back home and back at it with a phenomenal recipe: creamy avocado dip!
I was not expecting this dip of a few veggies, avocados and greek yogurt to come out so decadent, but after tasting the spatula I was honestly torn between jumping for joy and going in for a re-dip. So huge thanks to Dave’s mom, Janis, for the recipe book that inspired such a beautiful creation.
I cut recipe’s salt in half and replaced the sour cream with non-fat greek yogurt, which couldn’t be a better substitute – you cannot tell the difference! Plus it dilutes the heavy avocado calories and adds a punch of protein. Serve over rice cakes, on a sandwich, with veggies and pita chips or basically anywhere you’d throw traditional guacamole and you’ll honestly never go back!
A little tip to keep the avocado from going grey: save the pits and plop them into the finished dip. I have no idea how it works, but it’ll sure save the ascetics of your dip!
- 1 medium shallot, chopped
- 1 medium jalapeno, seeded and chopped
- 1 large garlic clove
- 1/2 lime, juiced
- 1/2 tsp salt
- 1/2 cup 0% fat plain greek yogurt
- 2 avocados, pitted and peeled
- Toss shallot, jalapeno, garlic, lime juice and salt into a food processor and blend well.
- Add greek yogurt and blend until smooth.
- Add avocados and blend until smooth.
- Refrigerate 30 minutes before serving and then enjoy!
Makes 2 1/2 cups.
Per tbsp: 19 calories, 1 g carbs, 2 g fat, 1g protein, 1 g fibre