Avocado-Yogurt Dip with Cumin

Scoop this creamy dip with pita chips and carrot, celery, red bell pepper, and jicama sticks. Prepare up to eight hours in advance, and refrigerate in an airtight container. To further simplify your evening, use precut vegetables from the produce section.

Yield: 16 servings (serving size: 2 tablespoons)

Ingredients

• 3/4  cup  plain fat-free yogurt
• 1/2  cup  finely chopped red onion
• 3  tablespoons  chopped fresh cilantro
• 1  tablespoon  finely chopped seeded jalapeño pepper
• 2  tablespoons  fresh lime juice
• 1  tablespoon  ground cumin
• 1/2  teaspoon  salt
• 3  ripe peeled avocados, seeded and coarsely chopped
• 1  garlic clove, minced

Preparation

Place all the ingredients in a food processor or blender, and process until smooth.

Nutritional Information

Calories:

70 (76% from fat)

Fat:

5.9g (sat 0.9g,mono 3.6g,poly 0.7g)

Protein:

1.3g

Carbohydrate:

4.6g

Fiber:

2g

Cholesterol:

0.0mg

Iron:

0.4mg

Sodium:

83mg

Calcium:

21mg

Charity Ferreira, Ice Cream Treats: Easy Ways to Transform Your Favorite Ice Cream into Spectacular Desserts, Cooking Light, OCTOBER 2006