Curried Avocado and Yogurt Dip w/ All You Magazine
Ingredients
- 1 tsp olive oil
- 2 TBSP grated onion
- 1 tsp curry
- 1 ½ cup plain Greek yogurt
- 1 medium avocado pitted, peeled, and diced
- 1 TBSP lemon juice
- salt and pepper
- assorted crudites for serving
Instructions
- Warm oil in a small skillet over medium heat.
- Cook onion, stirring, until just tender, about 1 minute.
- Stir in curry powder and saute for 30 seconds.
- Transfer to a small bowl and let cool.
- In a food processor combine yogurt and lemon juice.
- Add onion mixture and process until smooth and creamy
- Season with salt and pepper. Cover and refrigerate for at least 2 hours before serving.
- Serve cold with assorted crudites.
Notes
I used 1 whole, large avocado. I increased the olive oil to 1 TBSP. Additionally, I used a half of a jalapeno, minced, along with the onion mixture. I did not saute the minced onion and jalapeno, instead I used them in raw form. I also increased the lemon juice to 2 TBSP and added ½ tsp kosher salt and ¼ tsp + ⅛ tsp of ground pepper.
