This dip is a little riff off guacamole, but it’s much creamier and smoother than guac. It’s great served with pita chips and would also be delicious with raw vegetables, tortilla chips or crackers. Take it to your next party — it’ll make you popular.

2 cups yogurt
2 avocados
Juice of 1/2 a lime
1 large jalapeno, seeded and minced (if you like it spicy, leave some seeds in!)
2-4 T. chopped cilantro (to your taste)
2 T. onion, minced
1 small clove of garlic, minced
1 tsp. cumin seeds, plus a pinch more for sprinkling
½ tsp. salt

First, strain the yogurt for 1-8 hours ahead of time: put the yogurt in a fine sieve or a strainer lined with cheesecloth (if you don’t have cheesecloth, a flour sack towel works well, too). Set the sieve or strainer on a bowl, cover and refrigerate. You may skip this step if you like — you’ll just have a thinner dip if you don’t strain the yogurt.

Toast the cumin seeds on a hot, dry skillet until they are brown and fragrant, about one minute.

Pulse the lime juice and avocado in a food processor until they are smooth. Add the rest of the ingredients and pulse until mixed together.

Put the dip into a bowl that makes the beautiful green color pop. Sprinkle a few more cumin seeds on top for garnish. Serve. Watch it disappear.

- daphne