Friday, September 16, 2011
A versatile sauce served as a dip, with steamed or fried fish, or spooned on cold shrimp or lobster.
2 ripe med. avocados, peeled and coarsely chopped
2 c. plain lowfat yogurt
3 tbsp. lemon juice
Pinch of cayenne pepper
Salt and freshly ground black pepper to taste
Blend all the ingredients together in a food processor blender. Cover and chill. Yields: 2 cups.