This incredibly creamy Avocado Yogurt Dip is a veggie tray's best friend! Healthy and naturally gluten-free, you'll love how this yogurt dip tastes on salads.
Chop the bunch of cilantro in half to make sure the cup is packed mainly with leaves. Roll the lime on the counter, applying pressure, before cutting. This will "prime" the lime to produce more juice.
Place all ingredients in a food processor, and press the "on" button for 30 seconds. Scrape down the sides, and mix for another 30 seconds.
*If you want to make this dairy-free, replace the Greek yogurt with 2/3 cup of cooked white beans
Will keep in the fridge for three days. Store in an air-tight container. Press a piece of plastic wrap (I prefer reusable Beeswrap instead of single-use products) over the top, making sure you make contact with the dip. This will keep it from browning.