Cool and smooth, this creamy guacamole dip whips up fast in a food processor for a healthy afternoon snack. Serve with crunchy raw vegetables or homemade baked corn chips. You can also use it like a creamy sauce with grilled flank steak or chicken along with fresh salsa.
Creamy Guacamole Dip
Here’s our quick and healthy afternoon snack as of late – creamy avocado dip. Split, seed and skin 2 ripe avocados and toss in a food processor. Add ground cumin, lime juice, plain Greek yogurt and a little salt and pepper. Process until the dip is smooth, a minute or two.
Serve with raw vegetables like carrots, cucumber, bell peppers, jicama and broccoli or with baked corn tortilla chips. It’s especially good if suddenly you have a couple of avocados that got over-ripe and they are too squishy to slice. No wasting delicious (and expensive) avocados.
Buying and Storing Avocados
Avocados are ready to eat when they yield to a gentle squeeze. If they are rock hard, store them in a cool dark place (but not in the refrigerator) for a few days until they ripen. Placing them in a brown bag will speed the ripening process as avocados produce ethylene gas. Refrigerate only after avocados have ripened.
How to Open an Avocado
To open an avocado, run a sharp knife from top to bottom around the center line. Part it by twisting in opposite directions with your hands. To remove the seed, sink the knife blade into the seed and twist, then peel the avocado. To me, the perfect avocado peels easily and cleanly revealing the green velvet outside fruit and golden, buttery inside.
How to keep a cut avocado half from turning brown? Usually I just squeeze on a bit of citrus juice, wrap well and refrigerate. A tip from Bon Appetit; try submerging the cut half in cold water for a few hours.
Creamy, cool, smooth, healthy and easy. What more could you ask for? This dip is a great snack served with crunchy raw vegetables or baked corn chips. You can use this for more than a dip. Try serving it with grilled chicken breast or flank steak, along with salsa. Try a dollop in corn tortillas and fill for tacos. Feel free to adjust to your taste with more cumin or lime juice.
- 2 ripe avocados
- 4 ounces plain Greek yogurt
- 2 teaspoons ground cumin
- juice of 1 lime
- Salt and pepper to taste
- With a sharp knife, cut avocados in half top to bottom through the center line. Twist halves apart with your hands moving in opposite directions. Remove the seed by sinking the knife into the seed and twisting. Peel avocado with your fingers or scoop out with a spoon. Place avocado, yogurt, cumin, lime, salt and pepper into a food processor and puree until smooth, about 1-2 minutes.