Tangy Avocado Dip
Prep time: 5 mins
Total time: 5 mins
- 1 medium avocado, peeled and pitted
- 1/2 cup plain, non-fat greek yogurt
- 1/4 cup chickpeas
- 1/4 teaspoon garlic salt
- 1/4 teaspoon cumin
- 1/2 teaspoon pepper
- 1/4 teaspoon lemon juice
- Combine all ingredients in a food processor and blend until well combined.
- Place in an airtight container and place in refrigerator for at least one hour.
Serving size: 1 tablespoon
Fat: 3.5 grams
Carbohydrates: 2.4 grams
Protein: 2 grams
Nutritional data is approximate.
One of my girlfriends, who has just entered into her second trimester, sent me an email recently asking for an easy to make snack. She loved the Easy No-Bake Granola Bites but wanted something a little different. The first thing I did was hit the net to find what a woman needs nutritionally during her second trimeter. According to the MayoClinic.com that would be 1. whole grains 2. fruits and veggies 3. meat, poultry, fish, eggs and beans and 4. dairy products. With that in mind I set out to make an easy dip that incorporated as many of those categories as I could. And guess what? I ended up incorporating all of them with my Tangy Avocado Dip. The idea came to me because I had a vague memory of craving mexican food when I was preggers. I began with an avocado, greek yogurt and garlic, but the rest of the ingredients were my friend Anna's idea. Between us we created something that tastes like a yummy southwest burrito... in a bowl! I served it with a side of pita chips (pita bread cut into triangles, brushed with olive oil, topped with salt and baked for 10 minutes at 4oo degrees) and it was a nice snack that kept me satisfied.