This dip has been in my arsenal of “easy AF recipes” for years and it’s making a comeback in our house during this time of lockdown. It’s flexible, simple and extremely dippable for not only sweet potato fries, but any other kind of potato, parsnips, carrots, or turnips. You can pair raw veggies with this dip, but I prefer roasted and crispy. My go-to pairing with this is my baked or air-fried sweet potato “fries.” The sweet, crispy, nutty and charred sweet potato strips with that tangy, spicy, zesty, creamy dip?! It’s a mouth party. Here’s a full class that I filmed on YouTube LIVE of how to make the sweet potatoes and dip. It all takes about 20 minutes.
Garlic Avocado “Aioli”
Ingredients
- 1 avocado
- 1 lemon
- 3 cloves garlic peeled
- 1/2 tsp salt
- 1/2 cup plain whole milk Greek yogurt can sub for any kind of plain yogurt (dairy or dary-free), labne or sour cream
- Olive oil optional, for topping
- Fresh cilantro optional, for topping
- Black pepper optional, for topping
Equipment
- Food processor or blender
Directions
- For lemon lovers: zest the entire lemon and set all of the lemon zest aside. If you don't love lemony things, skip this step.
- Squeeze all of the juice out of the lemon into a bowl and remove any seeds. Set the lemon juice aside.
- In a food processor, combine, avocado, lemon juice, 2/3 of the lemon zest (if using,) garlic, salt and yogurt of your choice. Pulse until smooth and creamy. Taste and if you want more salt, sprinkle more into the mixture and pulse until the dip is your preferred saltiness.
- Smooth out the dip on a plate or into a bowl. Add a drizzle of olive oil and top with fresh cilantro. Crack some pepper on top and finally, sprinkle lemon zest around the dip for color and seasoning. Serve with your dipping food of choice and serve the dip immediately.
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