We love eating yogurt as part of a healthy diet but have to admit that we can sometimes get stuck in a rut. While yogurt is a great choice for breakfast (espeically when the fresh blueberries and strawberries are in season), it really can go perfectly in so many other meals as well.
One of the switches we have been making as we are trying to move toward some healthier eating habits, is adding more vegetables to our diet. Between the local farmer’s markets and our own little garden, there are certainly plenty of fresh vegetables around!
As yummy as those fresh veggies are, we do always love them even more with dip. I was starting to get a little sick of plain old ranch dip and remembered a yummy avocado and cilantro dip I had at a restaurant last summer. I decided to try and recreate it and headed out to my local Walmart to grab some Yoplait Greek Yogurt.
It took some playing around with the amounts and order of things, but I eventually wound up with a recipe I was really happy with. (Some people in the house preferred the version where I blended the cilantro with the dip until the whole thing was completely smooth so you can do that as well.)
Creamy Avocado Cilantro Veggie Dip
Ingredients
- 1/2 ripe avocado
- 1 5.3 oz container of Yoplait Greek Yogurt
- 1/2 C. packed fresh cilantro
- 1 shallot
- 1 clove of garlic
- 1/4 lime
- salt and pepper
Instructions
- Place avocado, yogurt, shallot, and garlic into a blender and puree until smooth.
- Add cilantro and juice of the 1/4 line and pulse until cilantro is finely chopped.
- Add salt and pepper to taste.
- Keep refridgerated for up to 3 days.(covered)
This is a sponsored conversation written by me on behalf of Yoplait®. The opinions and text are all mine.