Posted: January 23 2011 in Dips & SpreadsRecipes

½ cup diced seeded tomato
2 tbsp finely chopped onion
1 green chili, cored, seeded and chopped fine
2 tbsp lime juice
1 ripe Haas avocado
2 tbsp plain yogurt
½ tsp cumin seeds, toasted and ground
¼ cup chopped coriander leaves, tightly packed
salt and freshly ground pepper, to taste

Marinate the tomato, onion and chili in the lime juice while you prepare the avocado.  Peel the avocado and mash it in a bowl with a fork until smooth.  Stir in the rest of the ingredients.  Let it sit for 15 minutes for the flavors to blend before serving.  Put a clear wrap directly onto dip to avoid discoloration.  The dip will keep in the refrigerator, up to 3 days.

Optional: add some coarse chopped salted peanuts.
Recipe provided by Margaret Artisan Flatbread’s website