We used the avocado from last week's Farm Share to make this wonderful dip, which is not only good straight up on a tortilla or pita chip but also amazingly complimented a spicy tuna dish we made for our celebration of Valentine's Day (feel the love). I'm looking forward to drizzling it on some veggie wraps this coming week.
Avocado Yogurt Dip with Jalapeño and Cilantro
1 16-ox container plain nonfat yogurt (scant 2 cups)
1 tsp. ground cumin
1 large avocado, peeled, halved, pitted, coarsely chopped
4 tsp. minced jalapeño
1 small garlic clove, minced
Set strainer over medium bowl; line with double layer of cheesecloth. Place yogurt in cloth-lined strainer. Cover with plastic wrap; chill overnight.
Discard liquid drained from yogurt. Transfer yogurt to processor. Stir cumin in small dry skillet over medium-low heat until fragrant, about 1 minute. Add cumin to processor, then avocado, 3 tbs. cilantro, jalapeño, and garlic. Process until smooth. Season wiht salt and pepper. Transfer dip to small bowl. (Can be prepared 6 hrs. ahead. Press plastic wrap onto surface of dip and chill.) Sprinkle with 1 tbs. cilantro.
(To the right, the yogurt, cilantro, cumin and garlic in the food processor before adding the avocado.)