Guacamole

2 Avocados (ripe)
1 Lime
3 oz Plain Greek Yogurt
1 Clove Garlic
1/2 tsp Kosher Salt
1/2 tsp Cumin
1/2 tsp Cayenne Pepper
1 tbsp Cilantro (about 9-10 sprigs)
1/2 c Red Onion
1/2 c Green Pepper (about 1/2 pepper)
1 Green Onion (white and green parts)
3 oz Grape Tomatoes (about 12)*

*I like to use grape tomatoes for their flavor and for their surface area. The bite of the tomato skin is a nice added texture, and the grape tomatoes offer the most skin per fruit. Roma or heirloom tomatoes are also great choices for flavor.

Halve the avocados and gently remove the pit. Scrap the avocado meat into a large bowl from the skin with a spoon. Mash with a potato masher and squeeze the lime into the mash. Mix with the spoon until the lime juice is well distributed.** Add 3 oz of plain Greek Yogurt (about 2 heaping tablespoons). Crush 1 clove of garlic into the bowl and mix until creamy. Add a dash of salt (a little less than a tsp) and the cumin and cayenne pepper. Mix well.+

Finely dice the green onion and the cilantro.^^ Add to the bowl. Chop the red onion and green pepper into a medium dice. Halve or quarter the grape tomatoes to match and add all the veggies into the bowl. Mix well.

Serve with chips or veggies. Enjoy!

Serving Size: Makes 20 2-tbsp servings

**It is the lime and the Greek yogurt that will keep the guacamole green. It is a myth that leaving the pit in the guacamole keeps it green. Just make sure to layer in some good acids and you will keep that green color longer.

^^Have trouble chopping herbs? Try rolling them in your hands into an herb log before chopping. This helps to break down some of the plant material and hold the bundle together.

+Seasoning the guacamole before you add the veggies helps to distribute the seasoning more evenly. My brother in law likes to put the salt on the tomatoes first and let them sit in a prep bowl to pull out some of the water from the tomatoes instead of salting the guacamole. It is your choice.