My latest obsession comes in the form of a delicious yogurt dip with a lovely green tinge. Dangerously easy to make, it goes with everything from rice cakes to toast to quesadillas to chips…the list could go on at length. When I say “obsession”, I’m not joking – I’ve been making this once or twice a week and always have to refrain from downing the entire recipe in one go…it’s that good.
I have to admit, I didn’t always like avocados…I think it was a texture thing. Until a couple of years ago, I always avoided them. I can’t quite remember the turning point, but I believe it had something to do with guacamole. Mmm…GuAcaMole…scrumptiousness epitomized. Mexican restaurants that make guacamole table-side from fresh ingredients are always something to look forward to, though I tend to eat way too much of the guacamole to have an honest go at an entree! After my foray into the wonders of guacamole, I began eating avocado every which way possible and haven’t looked back.
The recipe below had its origin as an avocado-goat cheese dip. This was insanely good, but I tend to adapt recipes to whatever I have on hand. I opened the fridge one day with avocado-goat cheese dip in mind, but realized that I didn’t have goat cheese hidden anywhere in its depths, and couldn’t possibly be bothered to venture to the store. I did, however, have some yogurt! A few whirrs of the Ferrari later, and I had a bright green goop that was positively delectable.
Quick note: I. Like. Garlic. Two cloves of garlic is usually perfect for me for this dip, but only when I know that I won’t be too close to anyone anytime soon (or when I’m attempting to ward off vampires). However, I recently acquired some seriously potent Vermont garlic that is just a little stronger than the store-bought version that I usually have on hand, and I’ve realized that you need to know what kind of garlic you’re using before you haphazardly toss in a couple of cloves! I loved the taste, but this was STRONG, and I then had to avoid speaking to anyone for a bit so I wouldn’t completely obliterate their sense of smell. (I’m sure my immune system was able to take on any intruders after that garlic escapade, though.) In short – all of you garlic lovers out there will think two cloves of garlic is perfect for this recipe…all others – maybe one will do the trick!
1-2 garlic cloves (depending on size, potency, etc.)
1 Tbsp. lemon juice
½ cup plain yogurt (I used non-fat)
salt and pepper
1. Add all ingredients except for the salt and pepper to the Ferrari. Turn it on and let ‘er rip!
2. When it’s a beautiful smooth consistency, add some salt and pepper to taste and process until incorporated.
That’s it! You’re done! Now you can be all creative and figure out what vessel you’d like to transport this loveliness to your belly. Most recently, I made butternut squash and goat cheese quesadillas with this dip, along with my Carrot Slaw, and it was oh so good.