Scoop this creamy dip with pita chips and carrot, celery, red bell pepper and jicama sticks. Prepare up to eight hours in advance, and refrigerate in an airtight container. To further simplify your evening, use precut vegetables from the produce section.
3/4 Cup plan fat-free yogurt
1/2 Cup finely chopped red onion
3 Tblsp. chopped fresh cilantro
1 Tblsp. finely chopped seeded jalapeno pepper
2 Tblsp. fresh lime juice
1 Tblsp. ground cumin
1/2 tsp. salt
3 ripe peeled avocados, seeded and coarsely chopped
1 garlic clove, minced
How to Make:
It Place all the ingredients in a food processor or blender, and process until smooth.