Avocado Cilantro Dip

Teresa Ambra

This fabulous dip features avocados, fresh lime juice and cilantro, garlic, olive oil, white wine vinegar and a touch of honey. It's great served with veggie dippers or tortilla chips. Gluten free.

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Prep Time 10

Total Time 10

Course Appetizer

Cuisine Tex-Mex

Servings

Calories 106 kcal

Equipment

1 blender
measuring cups
measuring spoons
1 serving bowl
1 sharp knife to cut vegetables

Ingredients

2 avocados peeled
1 bunch cilantro washed and stems removed
1 1/2 cups plain Icelandic yogurt or Greek yogurt
1/4 cup honey or more if desired
1 lime juice only
2 large cloves garlic minced
1/4 cup extra virgin olive oil
1 1/2 tsp. white wine vinegar
1/2 tsp. salt

Instructions

Place all ingredients into a blender.
Blend at high speed about 45 to 60 seconds.
Mixture will be very thick and creamy.
Refrigerate until ready to serve.
Serve with assorted veggie dippers or tortilla chips.
Yield: about 2 ½ cups dressing.

Notes

NOTE: This dip will last about 2-3 days in the refrigerator before discoloring.

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Nutrition

Calories: 106kcalCarbohydrates: 8gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.001gCholesterol: 1mgSodium: 73mgPotassium: 170mgFiber: 2gSugar: 6gVitamin A: 78IUVitamin C: 4mgCalcium: 28mgIron: 0.3mg

Keyword appetizer, avocados, gluten free

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