Basil Avocado Dip

Melissa ClarkTime 5 minutes Yield 1 cup

Andrew Scrivani for The New York Times

This unexpected dip is a terrific way to use ripe avocados when guacamole isn’t an option. It’s mild, creamy, and perfectly balanced between sweet and tart. The only downside is that it only keeps for about day in the fridge, so plan on making it the night before packing it into someone’s lunchbox if that’s its destination. Serve it with pita or tortilla chips, breadsticks and cucumber slices, and double the recipe if you’re feeding a crowd.

view this recipe on NYTCooking.com

Ingredients

1 7-ounce container Greek yogurt (1 scant cup)
1 ripe avocado, pitted and peeled
½ teaspoon honey, or to taste
1 to 2 teaspoons lime juice, or to taste
¼ cup chopped fresh basil
1 garlic clove, chopped
1 tablespoon olive oil
Pinch of fine sea salt, more to taste

Preparation

Step 1
Place all ingredients in bowl of a food processor. Process until smooth, about 1 to 1 1/2 minutes, scraping down sides of bowl as necessary. Taste for seasoning.