Avocado And Yogurt Dip With Jalapeno And Cilantro Recipe - Cooking Index
Avocado And Yogurt Dip With Jalapeno And Cilantro Recipe - Cooking Index
| 1 | Container plain nonfat yogurt - (16 oz) | |
| 1 teaspoon | Ground cumin | |
| 1 teaspoon | Avocado - peeled, halved, (large) | |
| Pitted, and coarsely chopped | ||
| 4 tablespoons | Chopped fresh cilantro | |
| 2 teaspoons | Minced jalapeño | |
| 1 teaspoon | Garlic clove - minced (small) |
Set strainer over medium bowl; line with double layer of cheesecloth. Place yogurt in cloth-lined strainer. Cover with plastic wrap; chill overnight.
Discard liquid drained from yogurt. Transfer yogurt to processor. Stir cumin in small dry skillet over medium-low heat until fragrant, about 1 minute. Add cumin to processor, then avocado, 3 tablespoons cilantro, jalapeño, and garlic. Process until smooth. Season with salt and pepper. Transfer dip to small bowl. (Can be prepared 6 hours ahead. Press plastic wrap onto surface of dip and chill.) Sprinkle with 1 tablespoon cilantro.
This recipe yields about 1 1/2 cups.
Per tablespoon: calories, 22; total fat, 1 g; saturated fat, 0; cholesterol, 0.
Description:
"Draining the yogurt overnight makes this low-fat guacamole extra-creamy."
Source:
Bon Appetit, July 2003
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