A Healthier summer dip
Avocado Cilantro Dip
As I have been missing the warmer months, I reflected on the recipes I would prepare for my beach trips in the summer. I remembered craving a dip with a summery twist before leaving for my friend Allison's beach house. The dip I had decided to make was modified from Rachael Ray’s Creamy Avocado-Cilantro dip. The ingredients were simple. It had avocados, sour cream, cilantro and lime juice. Modifications I made were replacing the sour cream with plan Greek yogurt, while adding a higher exchange of yogurt in place of sour cream. My reasoning behind this change was that it would add more protein while decreasing the calories in the dip.
Below are the ingredients I made the dip with:
Yield: 1 ½ cups
2 large avocados
6 oz nonfat plain Greek yogurt (I used one single serve container of Chobani’s brand)
1 tbsp lime juice
½ cup fresh cilantro
After combining these ingredients in a blender, you can mix all of them together. I personally like to use my NutriBullet, because it is easy to transport.
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Ava is a Registered Dietitian with a BS in Nutritional Science from Penn State University. She completed her postgraduate dietetic internship at Penn Medicine Princeton Medical Center where she had a critical care concentration. She started her RD career working at a level one trauma center providing Medical Nutrition Therapy to patients in the Greater New York City area. She now resides in South Florida as her hospital's full time outpatient dietitian, overseeing outpatient nutrition for cardiometabolic, bariatric, and hospital medical nutrition therapy.