* Exported from MasterCook *
Avocado Yogurt Dip
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs
Amount Measure Ingredient -- Preparation Method
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3/4 cup plain fat-free yogurt
1/2 cup finely chopped red onion
3 tablespoons chopped fresh cilantro
1 tablespoon finely chopped seeded jalapeño pepper
2 tablespoons fresh lime juice
1 tablespoon ground cumin
1/2 teaspoon salt
3 ripe peeled avocados -- seeded and coarsely chopped
1 garlic clove -- minced
Place all the ingredients in a food processor or blender, and process until smooth.
Yield: 16 servings (serving size: 2 tablespoons)
CALORIES 70 (76% from fat); FAT 5.9g (sat 0.9g,mono 3.6g,poly 0.7g); IRON 0.4mg; CHOLESTEROL 0.0mg; CALCIUM 21mg; CARBOHYDRATE 4.6g; SODIUM 83mg; PROTEIN 1.3g; FIBER 2g
Scoop this creamy dip with pita chips and carrot, celery, red bell pepper, and jicama sticks. Prepare up to eight hours in advance, and refrigerate in an airtight container. To further simplify your evening, use precut vegetables from the produce section.
Source:
"Cooking Light, OCTOBER 2006"
S(Formatted by Chupa Babi):
"Jan 2012"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 71 Calories; 6g Fat (68.9% calories from fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 79mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat.
Nutr. Assoc. : 0 0 0 920198 0 0 0 62 0
