- 2/3 cup plain yogurt
- ½ cup cream cheese, softened
- 4 large ripe avocados, peeled and seeded and diced
- 3 small cloves garlic, chopped
- ½ cup fresh basil leaves, chopped
- 2 to 4 teaspoons pickled jalapeño pepper, seeded and chopped (or according to taste)
- ¼ cup fresh lime juice
- ½ teaspoon coarse salt
- ½ teaspoon ground cumin
- ¼ teaspoon dried sage
- ¼ teaspoon ground black pepper (or to taste)
- Whisk together yogurt and cream cheese until smooth. Set aside.
- Combine avocadoes, garlic, basil leaves and jalapeño in a food processor. Pulse until reduced to a chunky blend. Add lime juice, salt, cumin, sage and black pepper. Pulse for another minute or two to blend the flavors. Add yogurt-cream cheese mixture and continue processing for another 3 to 5 minutes or until mixture is fully incorporated and resembles a smooth puree.
- Transfer into a dip bowl. Set bowl in a large platter and surround with baked tortilla, potato or kale chips, sliced vegetables or bread sticks.
- For variety, add a few drops tabasco sauce to dip while pulsing in the food processor. Turn off processor, stir in about ½ to 2/3 cup chopped tomatoes (seeded).
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