Name: Avocado Basil Dip
Ingredients: 2 large (ripe avocados, peeled and seeded); 1 5 ounce container plain unsweetened Greek yogurt (for DF option see note); 1 cup fresh basil leaves; 3 garlic cloves; 1/8 teaspoon sea salt; 1/16 teaspoon pepper (preferably white); 1/2 a lemon (juiced); 1-2 tablespoons pomegranate seeds (optional garnish); 2-3 carrots; 2-3 heads endive; 1 head Treviso or endive; 2 zucchini or a bag of baby zucchini (12 ounces); 1 bunch radishes; 1 red bell pepper; 1 yellow bell pepper; 1 small head broccoli

Creamy, healthy, avocado pureed with plain Greek yogurt, lemon, lots of fresh basil and garlic. Serve with fresh raw veggies for a crowd-pleasing appetizer, afternoon snack or game-day nibble.

Avocado Basil Dip

(ripe avocados, peeled and seeded)

basil leaves

garlic

sea salt

1/16 teaspoon pepper (preferably white)

lemon (juiced)

pomegranate seeds (optional garnish)

carrots

endive

Treviso

zucchini

radishes

red bell pepper

yellow bell pepper

broccoli

For the dip, place all ingredients in a food processor and puree until smooth, about 1 minute.

For the veggies, cut into bit sized pieces, arrange on a platter to serve

Avocado Basil Dip

Servings: 6

Author : Sally Cameron

Ingredients

Instructions

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