From Faith : At 4 p.m. I’m starving, and at 9 p.m. I’m on the prowl, meaning I can get into enormous calorie trouble. That’s why I’ve begun making up a bowl of tasty yogurt and spice dip for cooked or raw vegetables. I’m not one to eat in a dutiful way, but when it’s delicious and calorie-friendly, why not?
(The dip recipe is originally from Cooking Light magazine)
Ingredients
- 3/4 cup yogurt plain fat-free
- 1/2 cup red onion finely chopped
- 3 tablespoons cilantro fresh, chopped
- 1 tablespoon jalapeño pepper finely chopped seeded
- 2 tablespoons lime juice fresh
- 1 tablespoon cumin ground
- 1/2 teaspoon salt
- 3 avocados ripe, peeled, seeded and coarsely chopped
- 1 clove garlic minced
Servings:
Instructions
- Place all the ingredients in a food processor or blender, and process until smooth.
