Avocado and Greek Yogurt Dip - Andrea Meyers

Avocado and Greek Yogurt Dip

Course Appetizer
Cuisine American
Keyword avocado, dip, gluten free, yogurt
Prep Time 5 minutes
Total Time 5 minutes
Servings 6
Calories 69kcal
Author Andrea Meyers



  • 1 Hass avocado, pitted and sliced
  • 1/2 cup low-fat or fat-free Greek yogurt
  • 1 large lime, juiced
  • 1/2 cup packed fresh cilantro
  • 1/4 teaspoon sea salt
  • pinch ground cayenne pepper (or more to taste)


  • Put all the ingredients in the blender or food processor. Mix until smooth and creamy. Spoon into a bowl and chill until ready to use. Will keep in the refrigerator for 2 days.


Pick the best Hass avocado you can find. It should have nice dark skin and feel just a little bit soft if you give it a gentle squeeze. If you can’t find any ripe and ready, choose one that’s not ripe–it will have bright green skin and a firm texture–and leave it out on the counter for a couple days to ripen.


Calories: 69kcal | Carbohydrates: 4g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 108mg | Potassium: 169mg | Fiber: 2g | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 1mg