You love tzatziki, and you love guacamole. So why not combine the best of both worlds into one superior dip. Puréed avocado and serrano chile join the classic yogurt, cucumber and dill mélange. It's rich and refreshing, making it perfect for crudités and pita chips alike.
Unlike guacamole, this dip can be made a few hours before serving. The acidity in the yogurt helps maintain the vibrant green color. Just make sure to serve it the same day you make it.
Avocado Tzatziki Dip
Recipe from the Tasting Table Test Kitchen
Yield: 4 cups
Prep Time: 15 minutes
Cook Time: N/A
Total Time: 15 minutes
2 avocados—halved, pitted and peeled
3 tablespoons lemon juice
½ large (8 ounces) English cucumber, ¾ finely chopped and ¼ finely grated
2 cups whole-milk yogurt
2 tablespoons chopped dill
2 tablespoons chopped mint
1 teaspoon lemon zest
2 garlic cloves, finely grated
½ serrano chile—stemmed, seeded and minced
Kosher salt and freshly ground black pepper, to taste
In a mini food processor, purée the avocados with the lemon juice until smooth. Transfer to a medium bowl and stir in the remaining ingredients. Mix until smooth. Serve with crudités or pita chips.
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