Lately I have been on a yogurt kick. I make my own pressed yogurt and use it instead of sour cream, cream cheese and even goat cheese. I mix it with chia seeds, ground flax seed and honey and eat it for breakfast with my homemade nutty granola. I mix it with hummus and spread it on naan, sprinkled with a bit of sumac and a drizzle of fruity olive oil. I spread it on toasted bagels and top with gravlax, red onions and capers. And this can go on, and on, and on…
I love avocados. I love chiles, limes, green onions and cilantro. And you know I love yogurt. So why not mix these ingredients together? That’s how this recipe was born. Instead of making the usual Guacamole (that you eat with corn chips), I wanted to make something different including yogurt, to eat with veggies instead, and after the indulgence of winter, this recipe feels just right.
I often say that Mexicans have a genetic predisposition to sour, spicy and tangy flavors. Thinking of things like tamarind, mangos or fruit with lime, salt and chile makes my mouth water. That is the same kind or reaction I get when I mix chiles, limes, green onions and cilantro. While some of these ingredients came to Mexico from Asia, they found a great place in our cookery - they fit in perfectly.
For the texture we want to achieve in this recipe, we need a food processor. It only takes a minute or so to get the texture we want. Add more chiles or cilantro, according to your taste. The addition of yogurt only heightens the tanginess of the flavor profile in the mix. Balance it with salt and mix very well. Serve with crudités, or chips if you prefer, and enjoy with a nice cold glass of Pinot Grigio.
Dip de Aguacate y Yogurt
Spicy Avocado and Yogurt Dip
2 medium ripe avocados, peeled and cut into large chunks
½ cup plain yogurt
2 green onions, white and green parts, chopped (about 1/3 cup)
½ cup chopped cilantro
1 serrano or Jalapeño chile (with seeds), chopped
½ lime, juice of
½ tsp kosher salt, or to taste
Place avocado, yogurt, green onions, cilantro, chiles and lime juice in the bowl of food processor. Process until very smooth, about 1 minute.
Remove from food processor and add salt to taste. Serve with vegetable crudités or chips.
Makes 1 3/4 cups.
This recipe was first published at www.thelatinkitchen.com