Curried Avocado and Yogurt Dip w/ All You Magazine
  • 1 tsp olive oil
  • 2 TBSP grated onion
  • 1 tsp curry
  • 1½ cup plain Greek yogurt
  • 1 medium avocado, pitted, peeled, and diced
  • 1 TBSP lemon juice
  • salt and pepper
  • assorted crudites, for serving
  1. Warm oil in a small skillet over medium heat.
  2. Cook onion, stirring, until just tender, about 1 minute.
  3. Stir in curry powder and saute for 30 seconds.
  4. Transfer to a small bowl and let cool.
  5. In a food processor combine yogurt and lemon juice.
  6. Add onion mixture and process until smooth and creamy
  7. Season with salt and pepper. Cover and refrigerate for at least 2 hours before serving.
  8. Serve cold with assorted crudites.
I used 1 whole, large avocado. I increased the olive oil to 1 TBSP. Additionally, I used a half of a jalapeno, minced, along with the onion mixture. I did not saute the minced onion and jalapeno, instead I used them in raw form. I also increased the lemon juice to 2 TBSP and added ½ tsp kosher salt and ¼ tsp + ⅛ tsp of ground pepper.
Recipe by Cherished Bliss at