Creamy Avocado Dip with Bell Pepper and Celery Sticks
10min
0min
4
196
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Chef's Note
To keep the avocado dip from browning, press plastic wrap directly onto the surface of the dip before refrigerating. The acid from the lime juice also helps prevent discoloration!
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Ingredients
2 medium ripe avocados
3 tablespoons Greek yogurt
2 tablespoons lime juice
1 clove garlic
1 tablespoon olive oil
1/2 teaspoon chili powder
1/2 teaspoon salt
2 medium bell peppers
4 celery stalks
Instructions
- 1
Cut 2 medium ripe avocados in half, remove the pits, and scoop the flesh into a medium bowl.
- 2
Mash the avocados with a fork until mostly smooth with some small chunks remaining.
- 3
Add 3 tablespoons Greek yogurt, 2 tablespoons lime juice, 1 minced garlic clove, 1 tablespoon olive oil, 1/2 teaspoon chili powder, and 1/2 teaspoon salt to the mashed avocados.
- 4
Mix thoroughly until well combined. Taste and adjust seasonings if necessary.
- 5
Wash 2 medium bell peppers (use different colors for variety), remove the seeds and core, then cut into strips about 3-4 inches long.
- 6
Wash 4 celery stalks, trim the ends, and cut into sticks similar in size to the bell pepper strips.
- 7
Transfer the avocado dip to a serving bowl and arrange the vegetable sticks around it for dipping.
Nutrition Information (per serving)
196
4g
14g
15g
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