Avocado Tomato Yogurt Dip
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 1 hr 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 avocado (s)
- 6 cherry tomato (s), finely diced
- 1 tablespoon lemon juice
- 3 tablespoon yogurt, 10% fat, Turkish (Süzme) or Greek
- 0.5 teaspoon ½ salt
- 0.5 teaspoon ½ pepper
- 1 clove garlic
Print Recipe
Pin Recipe Instructions
- Halve ripe avocado, remove stone. Use a spoon to remove the pulp from the skin and roughly chop it. Add lemon juice. Squeeze the garlic clove. Add salt and pepper and the yoghurt. Mix with a spoon or fork until you get an even mixture. Add the chopped tomatoes and stir in. Let it steep in the refrigerator for at least 1 hour.
- Tastes great with grilled food, potato wedges, baguettes, flatbread or just plain.
- Tips:
- - The garlic can also be left out.
- - The addition of lemon juice delays the oxidation (turning brown) of the pulp. If you put the stone back in the dip, it has a similar effect.
- - Avocados are ripe when the skin is no longer shiny. The degree of ripeness can also be read from the firmness of the fruit. Ripe fruits yield when you gently press your thumb. The softer, the more ripe, the (over) ripe, the beige to brown the pulp.
- - I try to leave the brown pulp outside (also because of the optics).
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