2 ripe avocado
1/2 cup yogurt
2 tsp lemon juice or vinegar
1/2 tsp Mexican spices, cumin or oregano
1/2 tsp hot sauce
Cut avocado in half, remove pit, spoon out pulp from skin and place in a medium bowl. Add yogurt, lemon juice or vinegar, spice, and hot sauce. Mash avocado mixture with a fork or potato masher. Cover with plastic wrap and refrigerate for one hour so flavors meld. Serve with tortilla chips, cucumber slices, or cherry tomatoes.
Loni Gibb
