Blue Cheese Avocado Dip

Chef Jimi Penti shares from his recipe collection: Blue Cheese Avocado Dip

4 ripe avocados peeled, seeded and coursely mashed
1 clove garlic, finely minced
4 Scallions, finely chopped green part only
2 tbsp olive oil
2 tbsp Fresh lemon juice
1 cup Oikos Green Plain Yogurt
1/2 cup crumbled Blue Cheese

Combine all ingredients in a mixing bowl. Regrigerate until ready to serve. Serve with Carrots, Whole Grain Tortilla Chips, or Pita Chips.

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