Cheesy, mayonnaise-laden dips can weigh you down in a hurry. This lighter alternative, inspired by one of Melissa Clark’s New York Times recipes, is just as satisfying. Greek yogurt, which is made by straining the whey to give it a sour cream-like consistency, is blended with avocado and a splash of olive oil for a heart-healthy base. Fresh herbs, garlic, and a squeeze of citrus crank up its mild taste to complement a range of dippers that would make it a welcome addition to any party spread. It’s also easy enough to whip up for a pre-dinner snack designed to curb your appetite without spoiling it.
— Susan Puckett
1 ripe avocado
¾ cup Greek yogurt
¼ cup packed fresh basil leaves
1 large garlic clove, chopped
1 teaspoon lime juice, plus more to taste
½ teaspoon honey, plus more to taste
1 tablespoon extra-virgin olive oil, plus more, for drizzling
Kosher salt and freshly ground black pepper
Dippers: raw vegetables, vegetable and whole-grain chips or crackers, bread sticks, etc.
Halve the avocado, remove the seed, and scoop the flesh into the bowl of a food processor fitted with a steel blade.
Add the yogurt, basil leaves, garlic, honey, and 1 tablespoon of olive oil the bowl and process until smooth, scraping down the sides as needed.
Season with a pinch of salt. Taste and adjust with a little more salt, lime juice, and honey as you like.
Transfer to a serving bowl. Drizzle with a little olive oil and grind some black pepper over the top. Surround with desired dippers and serve.
Makes 1 cup
Susan Puckett is an Atlanta-based food writer and cookbook author.