Fin & I made the most delicious avocado dip for our family’s 4th of July festivities! It is so delish, that of course I had to share. We also made mini caprese skewers (cherry tomatoes & fresh mozz on a stick wrapped on either side with basil) but those are awaiting Nonna’s fresh garden basil. Photos on that deliciousness later.
Anyway, Finley and I made this super-delicious dip and thought it was so good we should share it here.
We started with four extra-green avocados. Thank you, God, for inventing avocados.
And cilantro that smells like heaven. I used extra because I love it so much. Don’t tell!
Look at all that green goodness in there. Total yum. (the white is the greek yogurt.)
1/2 cup plain fat-free Greek yogurt
2 ripe avocados, peeled and seeded
1 clove garlic, minced
3 tablespoons chopped fresh cilantro
1 tablespoon finely chopped seeded jalapeño
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin
salt + pepper to taste (we didn’t use any…!)
pita chips, tortilla chips, cut veggies for serving
the how to:
Dump it all in a blender and press go (wait on the s+p until the end…)! Mix until smooth.
And I will eat it until I’m sick & then die a happy girl. It’s also Finley-approved, but she got distracted by the grocery bags so missed all her photo-ops. We hope you have a super fun & extra yummy holiday, friends. God bless you & this great country.
MacKenzie + Finley