Snack: Avocado-Cucumber Dip

This light and tasty appetizer is a great warm-up dish for a romantic evening. You can also have it as a snack any other day too. Just make sure you have cucumber slices or Belgain endive for dipping!

Ingredients

½ small avocado
1 pickling cucumber (such as Kirby); or 1/3 small cucumber
2 tablespoons fat-free sour cream
1 teaspoon chopped fresh mint or ¼ teaspoon dried mint, crumbled
1 teaspoon lime juice
1/ 8 teaspoon salt
1/8 teaspoon celery seeds
1/8 teaspoon pepper

Instructions

In a medium bowl, mash the avocado with a fork until the desired consistency (slightly chunky or smooth).
Finely chop the pickling cucumber or peel, seed, and finely chop the regular cucumber. (You should get about 1/3 cup.) Stir the cucumber and remaining ingredients into the avocado. Serve immediately or cover and refrigerate for up to 8 hours.
Cook’s Tip: Store leftover avocado by sprinkling the exposed surface with fresh lemon juice, lime juice, or white vinegar. Cover it tightly with plastic wrap or place in an airtight container and refrigerate. It should keep for 1-2 days.

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