• 12servings
  • 10minutes
  • 38calories

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Nutrition Info . . .

VitaminsA, B2, B3, B6, C, E
MineralsNatrium, Manganese, Iron, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 ripe Hass avocado , halved and pitted

  2. 1 bag(s) (5 oz) baby spinach

  3. 2 tablespoon(s) lime juice

  4. 1 clove(s) garlic , crushed with a press 1 teaspoon(s) each curry powder and garam masala (see FYI)

  5. 1/4 teaspoon(s) salt

  6. 1 cup(s) nonfat plain Greek yogurt

  7. Garnish: diced plum tomato

  8. Dippers: baby carrots; red, yellow and orange bell pepper strips; fresh fennel sticks; cucumber slices; radishes

Instructions Jump to Ingredients ↑

  1. Scoop flesh from avocado into food processor bowl; add spinach, lime juice, garlic, curry, garam masala and salt. Process until mixture is smooth.

  2. Transfer mixture to a small bowl; stir in yogurt until blended. Garnish with diced tomato. Serve with raw vegetable Dippers.

  3. You can make dip up to 3 days ahead and refrigerate.

  4. Garam masala is an Indian spice blend usually containing black pepper, chiles, cinnamon, cardamom and coriander. It may also include cloves, cumin, fennel, mace and nutmeg. Look for McCormick's garam masala where other spices are sold.


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