Creamy Avocado Dip

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!

INGREDIENTS

  • 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

DIRECTIONS

  • 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!

NUTRITIONAL INFORMATION 

Makes 2 1/2 cups.

Per tbsp: 19 calories, 1 g carbs, 2 g fat, 1g protein, 1 g fibre

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Fruity Fibre Optics

Post run, this smoothie was a great way to tie us over until we finished making dinner, which turned out to be shredded wheat, berries and soy milk… Figured we’d treat ourselves for the sweat. Actually, we just got lazy after preparing our yogurt snacks and lunches (chicken, broccoli, sweet potato, quinoa and white cheddar) for work today.

Packed with tons of fruit (and therefore mega antioxidants and fibre), with a touch of undetectable spinach for an iron boost, it was so sweetly delicious you could probably have it for dessert. The banana and Greek yogurt really give it the perfect level of creaminess to leave you satisfied.

Fruity Fibre Optics is what Dave would call this creation if he owned a smoothie stand.

INGREDIENTS

  • 2 cups frozen mixed fruit
  • 1 cup spinach
  • 1 cup frozen blueberries
  • 1 banana
  • 1 apple
  • 100 g nonfat Greek yogurt

DIRECTIONS

  • Throw it all in a blender and let er rip!

I have a Vitamix, like they have at Booster Juice or any commercial smoothie joint, that works like a charm. They aren’t exactly cheap, but do come with a 7-year warranty and grind through frozen fruit, ice, avocado pits, flax seeds, etc. like nothing else. I highly recommend this machine for anyone serious about smoothies.

NUTRITIONAL INFORMATION

Makes 2 servings.

Per serving: 270 calories, 57 g carbs, 1 g fat, 12 g protein, 12 g fibre