Quick and Easy Avocado-Yogurt Dip

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 3 cups


5 ripe avocados
1 1/2cups plain Greek yogurt
Juice of 1/2 lemon
1 (12-oz) jar roasted red peppers, drained and chopped
1tablespoon chopped walnuts


  1. Scoop flesh of avocados into a bowl and mash until smooth. Add Greek yogurt, lemon juice and salt. Stir well. Stir in red peppers, reserving 1 Tbsp for topping. Refrigerate.
  2. Spoon into a bowl and top with reserved red peppers and chopped walnuts. Serve chilled with chips, pita bread, or fresh vegetables.

Nutritional Info *per serving

  • Calories 230
  • Fat 19g
  • Cholesterol 0mg
  • Sodium 200mg
  • Carbohydrate 13g
  • Fiber 9g
  • Protein 5g