Avocado Jalapeño Dip
This avocado dip will help you enjoy more vegetables this year! Pair this dip with veggies, crackers or spread on a sandwich.
Servings: 4 servings
Calories: 155kcal
Equipment
- blender
Ingredients
- ½ cup plain Greek yogurt
- ¼ cup mayo
- ½ avocado
- 1 jalapeno, seeded
- 2 garlic cloves
- 1 tablespoon lime juice
- salt
Instructions
- Add all ingredients into a blender. Blend until smooth. You might have to scrape down the sides and re-blend a couple times. Add salt to taste.
- Transfer to a small bowl, garnish with slices of jalapeno peppers (optional) and serve with veggies and crackers. Enjoy!
Notes
LESS SPICY: use only half a pepper, or use a pepper than you know is more milder.
MORE SPICY: add more jalapeño peppers, or experiment with hotter pepper varieties.
STORAGE: will keep in the fridge for 2-3 days. To prevent it from going brown, tightly cover the top of the dip with plastic wrap.
Nutrition
Serving: 1serving (dip only) | Calories: 155kcal | Carbohydrates: 4g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 7mg | Sodium: 100mg | Potassium: 179mg | Fiber: 2g | Sugar: 1g | Vitamin A: 87IU | Vitamin C: 8mg | Calcium: 36mg | Iron: 0.2mg
