Basil + Avocado Dip

In the past two weeks, I’ve made this dip three times, and it was a hit each time (at least with hungry graduate students at a picnic and on Cape Cod). Today I made it for a Memorial Day picnic with my parents! It’s perfect for a party or picnic and is best with crudités, pita chips, or tortilla chips. I  even made a thinner version of it last fall as a salad dressing (thinning it down with a little more olive oil and lime juice). Since there is avocado involved, don’t make it more than one day in advance. Adjust proportions or amounts to your own taste–I don’t really even measure the ingredients.

Here’s to kicking off summer this Memorial Day with a  crowd-pleasing, healthy picnic dip!

Josh


BASIL + AVOCADO DIP

(makes ~4 cups)

Ingredients: 

  • 2 avocados, halved and seeded
  • 6oz, nonfat plain Greek yogurt
  • 1 garlic clove, roughly chopped
  • 1 bunch of basil, leaves torn  and stems removed
  • 2 limes, juiced
  • 2 tablespoons olive oil
  • salt and pepper

How-to: 

1. In a food processor fitted with a metal blade, scoop out the avocados. Add the yogurt, basil, garlic, the juice of 1 lime, and 1 tablespoon olive oil. Process until smooth. Season with salt and pepper. Add more lime juice and olive oil, until the dip is smooth, whipped and creamy. Season to taste.

P1020721

P1020722

 

Straight into a Pyrex so it’s picnic ready! 

P1020725

 

Advertisements

One thought on “Basil + Avocado Dip

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s