- 1 cup plain greek yogurt
- 2 small avocados
- 1 cup cilantro
- ½ cup fresh spinach
- ½ cup fresh basil
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 2 cloves garlic
- 2 tablespoons chives
- ½ teaspoon sea salt more to taste
- ¼ teaspoon black pepper
Instructions
- Add all ingredients into a blender.
- Blend on high. Using a rubber spatula, scrape down sides and continue to blend until fully mixed.
- Serve with veggies, crackers or as a topping to your favorite bowls or tacos and enjoy!
- Notes
- Store tightly covered in the fridge for up to 3 days. The avocado may start to brown, so it's best to eat this right away if that bothers you.
- You can swap out the herbs for others that you like. Parsley works well in place of cilantro. Add in whatever herbs you have on hand.
- Toss in some jalapeno for a spicy kick.
- Thin out leftovers with buttermilk to use this as a salad dressing.
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