Avocado Yogurt Dip
Almond yogurt helps create this creamy avocado dip, a delicious alternative to standard salsa.
Ingredients
- 3 cups (680 g) almond yogurt [or plain yogurt, low fat]
- 4 (540 g) avocado, halved, pitted, peeled
- 2 garlic clove, peeled
- 2 lime, peeled
- 2 teaspoons salt, optional
- 2 (30 g) jalapeño, seeded, halved
- ½ cup (20 g) fresh cilantro leaves
Directions
- With a peeler or paring knife, remove the peel and white pith from the lime, leaving just the flesh. Place all ingredients except cilantro into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30 seconds, using the tamper to press ingredients toward the blades.
- Reduce speed to Variable 7 and remove lid plug. Add cilantro through the lid plug opening. Blend for an additional 10-15 seconds.
Chef's Notes
- Leave seeds and membrane in jalapeno for a spicier dip. Serve as a vegetable dip, salsa alternative, or with seafood, poultry or tacos.
Ingredients
- 3 cups (680 g) almond yogurt [or plain yogurt, low fat]
- 4 (540 g) avocado, halved, pitted, peeled
- 2 garlic clove, peeled
- 2 lime, peeled
- 2 teaspoons salt, optional
- 2 (30 g) jalapeño, seeded, halved
- ½ cup (20 g) fresh cilantro leaves
Directions
- With a peeler or paring knife, remove the peel and white pith from the lime, leaving just the flesh. Place all ingredients except cilantro into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30 seconds, using the tamper to press ingredients toward the blades.
- Reduce speed to Variable 7 and remove lid plug. Add cilantro through the lid plug opening. Blend for an additional 10-15 seconds.
Chef's Notes
- Leave seeds and membrane in jalapeno for a spicier dip. Serve as a vegetable dip, salsa alternative, or with seafood, poultry or tacos.
Ingredients
- 1 ½ cups (340 g) almond yogurt [or plain yogurt, low fat]
- 2 (270 g) avocado, halved, pitted, peeled
- 1 garlic clove, peeled
- 1 small lime, peeled
- 1 teaspoon salt, optional
- 1 (15 g) jalapeño, seeded, halved
- ¼ cup (10 g) fresh cilantro leaves
Directions
- With a peeler or paring knife, remove the peel and white pith from the lime, leaving just the flesh. Place yogurt, avocado, garlic, lime, salt (optional), and jalapeno into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30 seconds, using the tamper to press ingredients toward the blades.
- Reduce speed to Variable 7 and remove the lid plug. Add cilantro through the lid plug opening. Blend for an additional 10 to 15 seconds.
Chef's Notes
- Leave the seeds and membrane in the jalapeno for a spicier dip. Serve as a vegetable dip, salsa alternative, or with seafood, poultry, or tacos.
Ingredients
- 1 ½ cups (340 g) almond yogurt [or plain yogurt, low fat]
- 2 (270 g) avocado, halved, pitted, peeled
- 1 garlic clove, peeled
- 1 small lime, peeled
- 1 teaspoon salt, optional
- 1 (15 g) jalapeño, seeded, halved
- ¼ cup (10 g) fresh cilantro leaves
Directions
- With a peeler or paring knife, remove the peel and white pith from the lime, leaving just the flesh. Place yogurt, avocado, garlic, lime, salt (optional), and jalapeno into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30 seconds, using the tamper to press ingredients toward the blades.
- Reduce speed to Variable 7 and remove the lid plug. Add cilantro through the lid plug opening. Blend for an additional 10 to 15 seconds.
Chef's Notes
- Leave the seeds and membrane in the jalapeno for a spicier dip. Serve as a vegetable dip, salsa alternative, or with seafood, poultry, or tacos.
