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Tomato with Yogurt Guacamole Dip Recipe

June 5, 2018

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Avocados are plentiful in the market this week and the prices are reasonable. This is a refreshing and simple recipe to whip up. I whipped this up and allowed it to chill while I was making the pita chips. Although I used the NutriBullet for this recipe you can use a blender, standing mixer or chop the tomatoes by hand. Chopping the tomatoes by hand will give you a chunkier dip. And sometimes texture is what you want.

 

Ingredients:
• 2 medium ripe avocados, peeled and chopped
• 1 tablespoon lime juice
• 1 cup of tomato
• 1/3 cup of plain yogurt
• 1/2 teaspoon Himalayan salt
• 1 tablespoon minced garlic

 

Directions:
For this recipe I pulled out the NutriBullet. Using the largest canister that comes with your NutriBullet. Place all of the ingredients into the canister and blend for 1 minute. Check for consistency and seasoning. If needed, adjust and blend for an additional 30 seconds. Sprinkle additional Himalayan salt on the top of the dip and cover and refrigerate for at least 5 minutes. Serve with fresh baked pita chips. That was my second project for the day. Recipe coming soon.

 

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