Greek Goddess Yogurt Avocado Dip


I literally saved this recipe in my files since May and never made it.  I actually made this for dinner one night for Jeff and I to munch on with a nice glass of wine.  With all the veggies and the pita chips, we filled ourselves up pretty well.  I knew the dip was good when Jeff was licking the spoon out of the blender before it even got into the dip dish.

The recipe was enough for us to eat in one sitting.  I know I will be making it for my next get together with friends.  Now, I just need some friends to get together with!

Greek Goddess Yogurt Dip
Adapted from Wegman’s Menu Magazine - Summer 2013

1 Cup Plain Greek Yogurt
1 Cup fresh basil
1 Bunch chives
2 Avocados, peeled, sliced
2 Cloves fresh garlic
2 Tbsp. champagne, rice or wine vinegar
Juice of one fresh lemon
Lemon zest
½ cup Extra -Virgin Olive Oil
Salt and Pepper

Directions: Puree all ingredients together in a blender or food processor until smooth.  Liberally season with salt and pepper.

Serve with your choice of fresh sliced veggies, crackers or pita chips.

If you want to add in other herbs like tarragon, parsley, or cilantro, go for it.  I also added in part of a spice mix that I usually use for guacamole.  Add spices to your taste pallet.  If your blender isn’t the best, you might either need to add more olive oil or mix it around with a spoon every so often.


<3 mk

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