The weeknight version of chips and dip!

This yogurt dip is completely versatile, going from your veggie tray to your salmon and could not be more simple to throw together.

In a food processor combine:

-1 cup of Greek yogurt (unsweetened)

-1/2 an avocado

-1 handful of cilantro

Blend until combined. To thin it out and make a more dippable (or spreadable) consistency, add in a drizzle of olive oil, I did 4 tablespoons, add salt to taste, and then blend together again. I use the Breville Control Grip to make this and it literally could not be easier. See it here.

I like for the consistency to be similar to thick queso. Then I can turn on tejano music (Selena Forever!) and play out my fantasy that I’m actually eating chips and queso. And while this dip may not turn me into a goddess, it certainly makes me feel like one.