This is an easy, light and delicious appetizer recipe. I found the idea for an avocado-yogurt dip with cumin from Cooking Light, but rather than serving it straight up as a dip, I took it up a notch by adding chicken and serving it on toasted garlic crostini. I show how to do both ways below.
The following makes 2 cups of dip, or a loaf of chicken-dip crostini:
- 1 store-bought cooked rotisserie chicken, cubed
- 3/4 cup plain Greek yogurt (original recipe called for fat-free plain yogurt, but I added Greek instead)
- 1/2 cup finely chopped red onion
- 3 Tbsp chopped fresh cilantro
- 1 Tbsp finely chopped and seeded jalapeno pepper (I used one pepper)
- 2 Tbsp fresh lime juice
- 1 Tbsp ground cumin
- 1/2 tsp salt
- 3 ripe pelled avocados, seeded and coarsely chopped
- 1 garlic clove, minced
- Loaf of ciabatta bread, sliced
Preheat oven to 400. Heat olive oil over low heat and once warm, add some garlic, crushed cloves or minced will work. Continue to heat the oil and garlic just until the garlic begins to brown, season with salt and then turn off the heat. Brush ciabatta bread with garlic infused olive oil and bake until toasted and golden.
Place all ingredients (minus the chicken) in a food processor or blender, and process until smooth.
In a large bowl, toss the chicken with the avocado-yogurt mixture. Top ciabatta crostini with the chicken-dip.
You could also serve the avocado-yogurt mixture as a dip without the chicken. Serve the dip with pita wedges or pita chips and any combination of cut veggies such as carrots, celery, red bell pepper, grape tomatoes or cucumber.
You can prepare the dip portion of this recipe up to eight hours in advance and refrigerate in an airtight container.