Fresh avocado dip

My husband and I love avocados. In the summer, we eat a lot of fresh, raw veggies and like to have some dip (but not too much!) to accompany that.

Ingredients

• 1 large avocado, peeled and pitted
• 2 cloves of garlic, peeled and minced
• 3 tablespoons of lemon juice
• 1/4 cup cucumber, chopped and seeded
• 1/4-1/2 teaspoon red pepper flakes
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon fresh mint, chopped
• freshly ground pepper
• optional: 1/4 cup fat free greek yogurt)

Preparation

1. In a food processor, combine the avocado, garlic, lemon juice, sour cream and cucumber until smooth (or mash with a fork in a medium-sized bowl).
2. Add the red pepper flakes, cilantro, mint, pepper and mix well.
3. Cover and refrigerate for at least an hour before serving.

Pico de gallo

Here's a recipe I like to make when I have friends over. Serve it with corn tortilla chips.

Ingredients

• 2-3 tomatoes, diced
• 1 onion, diced
• 1 jalapeño, seeded and minced
• 3-4 tablespoon of fresh, chopped cilantro
• 1/2 lime, juiced (or 1/2 tablespoon lime juice)
• 1 clove garlic, minced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• ground black pepper to taste

Preparation

1. Mix all of the ingredients in a bowl. Refrigerate for at least 4 hours before serving to allow for the flavors to blend. 
2. Serve with corn tortilla chips.