Ingredients
- Avocado – 1 large (ripe)
- Greek Yogurt – 2 tbsp (optional for extra creaminess)
- Garlic – 1 clove (minced)
- Lemon Juice – 1 tbsp
- Olive Oil – 1 tbsp
- Cumin Powder – ½ tsp
- Salt – to taste
- Black Pepper Powder – ¼ tsp
- Fresh Coriander or Parsley – 1 tbsp (chopped)
- Water – as needed (to adjust consistency)
Preparation
Cut the avocado in half, remove the seed, and scoop out the flesh into a bowl.
In a blender or food processor, add avocado, Greek yogurt, garlic, lemon juice, olive oil, cumin powder, salt, and black pepper.
Blend until smooth, adding water little by little if needed.
Transfer the dip to a bowl.
Garnish with chopped coriander or parsley.
Serve with veggie sticks, whole-grain crackers, nachos, or as a spread for sandwiches.
Servings: 4-5
Notes
- Use ripe avocados for a creamy texture.
- Adjust seasoning to taste—add chili flakes for a spicy kick.
- Store in an airtight container with a layer of lemon juice on top to prevent browning.
- Can be refrigerated for up to 2 days.
