Owned by our farm families in New York & New England — Since 1919
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2 ripe medium avocados
1/2 cup Cabot 2% Plain Greek-Style Yogurt or Plain Greek-Style Yogurt (10%)
1/4 cup finely chopped red onion
2 tablespoons fresh lime juice
3/4 teaspoon salt
1/4 - 1/2 teaspoon ground chipotle pepper
1. Slice avocados in half lengthwise; remove pits. Scoop flesh into bowl; mash into coarse puree with fork.
2. Stir in yogurt, onion, lime juice, salt and chipotle pepper. Serve with pita or tortilla chips or fresh veggies for dipping, or use as sandwich spread or burger topping.
Nutrition analysis based on 2 tablespoons.