Ingredients:
1 3/4 cup plain Greek yogurt
1 avocado
3 tablespoons dry buttermilk*
1 teaspoon dried parsley
1/2 teaspoon freeze dried chives
1 1/2 teaspoons dillweed
1/2 teaspoon dry mustard
1/2 teaspoon smoked paprika
1/2 teaspoon ground chipotle
1/2 teaspoon dried onion
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
sea salt
freshly ground black pepper

Directions:

Use a potato masher or a mini chopper (I love my immersion blender/chopper combo) to mix all ingredients until smooth. Refrigerate 20 minutes prior to serving.

*look for this in the baking aisle

My thoughts:

Sometimes you just find yourself with an avocado that is just on the verge of being too ripe! I’m not lucky enough to live in an area where avocados sell for less than $1 each so I hate throwing them away. Instead, I turned this one into a yummy dip. I had the end of a giant vat of (full fat!) Greek yogurt so I used that instead of sour cream and thanks to a recent gig that required me to do more with ranch dressing mix than I could have ever imagined, I had all the ingreidnes I needed to make a great dip. I love smoky flavors and a bit of heat with avocado so I tossed in some smoked paprika and chipotle too. I love how it turned out, cool and refreshing with just a enough spice to keep it interesting. We had it with chips, of course, but it was also suprisingly good to dip tamales in!