• CRAIG BRYAN

Healthy Recipe, Light and Creamy Avocado-Basil Dip




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


Ingredients

  • 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.

Instructions

  1. Halve the avocado, remove the seed, and scoop the flesh into the bowl of a food processor fitted with a steel blade.

  2. 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.

  3. Season with a pinch of salt. Taste and adjust with a little more salt, lime juice, and honey as you like.

  4. 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.

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