CHEF JEFF — ONE BYTE AT A TIME: Avocado and Yogurt Dip

Think corn tortilla chips and raw vegetables for this Tex-Mex-inspired appetizer recipe.

Avocado and Yogurt Dip

1 8-ounce container plain Greek-style yogurt

1 small avocado, peeled, pitted and coarsely chopped

¼ teaspoon ground cumin

¼ teaspoon garlic powder

Z, teaspoon cayenne pepper (optional)

Combine yogurt, avocado, cumin, garlic powder and cayenne pepper, if desired, in the work bowl of a food processor and process until smooth, scraping down the sides of the bowl once or twice as necessary. Transfer to an airtight container. The avocado and yogurt dip will keep in the refrigerator for several days.

Yield: Serves 2 to 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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