This creamy dip is made a bit healthier by using Greek-style plain yogurt as its base. I like to serve this with lots of fresh vegetables for dipping and is best made right before serving.
1 Hass avocado
2 scallions, white and light green parts, roughly chopped
1 tablespoon fresh flat-leaf parsley, roughly chopped
6 ounces Greek-style plain yogurt
1 tablespoon plus 1-2 teaspoons white wine vinegar
Salt, to taste
Freshly ground black pepper
Vegetables, for dipping
Cut avocado in half, remove pit and scoop out flesh. Add avocado to food processor along with scallions, parsley, yogurt and vinegar and season with salt and pepper. Transfer to a serving bowl and serve immediately.
Makes approximately 1 cup.