Avocado & yogurt dip with pita chips

Avocado & yogurt dip with pita chips
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Our renovation is slowly progressing. The kitchen is almost fully installed and we’ll get the appliances tomorrow. I don’t think I’ve ever gotten this excited about something, which makes me feel conflicted.

The ecstatic joy of finally seeing my first house coming together is undercut by my fatigue and exasperation with basically living in my bed for the last three months because it’s the only liveable area. I know I have no right to complain, but sometimes the discomfort is overwhelming.

It makes me have even more admiration for couples with kids who get into home renovations. I don’t know how they do it!

Anyway, I’m really excited to let you see the final results. 

This is a recipe I’ve been making a lot lately, because it doesn’t require any cooking  (aside from the pita chips, but I’ve been eating those raw, too recently, haha!)

  • ServesYields about 2 cups
  • Prep time5 min
  • Cook time10 min
  • Timeout-
  • FreezingFreezes well

Ingredients

  • 2 avocados, pitted and peeled
  • 1/2 cup Oikos plain Greek yogurt
  • 1/4 cup mayonnaise
  • Juice of 1/2 lime
  • 2 green onions, chopped
  • 2-4 tablespoon fresh cilantro, to taste
  • 1 teaspoon salt
  • 1 teaspoon curry paste
For the pitas
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • Generous pinch of salt
  • Pepper, to taste
  • 8 oz 1 bag of 5 store-bought pitas

Steps

  1. Preheat the oven to 400˚F.
  2. In a bowl, mash the avocado using a fork. Add the remaining ingredients, mix well, and set aside. 
  3. In another bowl, combine the olive oil, oregano, paprika, salt, and pepper. Spread on the pitas and bake for 5–8 minutes or until nicely browned.
  4. Cut into triangles. Serve with dip. 
Recipe published on August 19, 2018