Avocado and Yogurt Dip with Jalapeno and Cilantro

1. 1

   Set strainer over medium bowl; line with double layer of cheesecloth.

2. 2

   Place yogurt in cloth-lined strainer.

3. 3

   Cover with plastic wrap; chill overnight.

4. 4

   Discard liquid drained from yogurt.

5. 5

   Transfer yogurt to processor.

6. 6

   Stir cumin in small dry skillet over medium-low heat until fragrant, about 1 minute.

7. 7

   Add cumin to processor, then avocado, 3 tablespoons cilantro, jalapeno, and garlic.

8. 8

   Process until smooth.

9. 9

   Season with salt and pepper.

10. 10

    Transfer dip to small bowl.

11. 11

    (Can be prepared 6 hours ahead.

12. 12

    Press plastic wrap onto surface of dip and chill.)

13. 13

    Sprinkle with 1 tablespoon cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.