Tangy Avocado Dip / Dressing / Spread

This dip is amazing! So far I've used it to replace mayonnaise on sandwiches, as a base for tuna, chicken and potato salads, as a salad dressing, as dip with vegetable crudities and pretzels and (believe it or not) over strawberries. Here's the recipe.

Tangy Avocado Dip / Dressing / Spread

Ingredients:

1 ripe avocado
1/4 C. plain yogurt
3 T. yellow mustard
2 T. honey
1 t. fresh lime or lemon juice

Instructions:

Skin and coarsely chop avocado. Set aside pit and save. Combine cut avocado with all ingredients in food processor and puree until there are no more lumps. Garnish with sprig of fresh parsley or dill weed.

Enjoy as a dip or a dressing on salad and fruit or use as a sandwich spread. Refrigerate in an airtight container with pit and use within 24-48 hours to avoid browning. The avocado pit will slow down the browning process.

For those not avoiding sulfites, add a touch of minced garlic for a savory kick! Also, for a slightly thinner dressing, add 1 T. olive oil and 1 T. rice vinegar.

Yield: about 1 1/2 Cups