This recipe came to me one night when my mom had made a spicy dinner and we had a huge about-to-go bad reed avocado sitting around. I used spices to compliment the flavors of her dish. It was great as a cooling agent and it was just as good the next day as a snack on crackers.
- 1 lg reed avocado
- juice of 1 lemon
- 1 pinch dried ginger
- a few grinds of black pepper
- a pinch salt
- 3 tbsp plain nonfat/lowfat yogurt
- 2 garlic cloves, minced
- blend all ingredients in a food processor
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