A vibrant and versatile dip combining creamy avocado and tangy Greek yogurt with the sweetness of shrimp and cherry tomatoes, perfect for a summer picnic.
Ingredients
Scale:
2 ripe avocados, peeled and pitted
1 cup Greek yogurt
1/2 cup cooked, peeled shrimp
1 cup cherry tomatoes, halved
1/4 cup red onion, finely diced
1/4 cup fresh cilantro, chopped
1 lime, juiced
2 cloves garlic, minced
1 tsp cumin
Salt and pepper to taste
1 jalapeño, finely chopped (optional)
Instructions
Mash the avocados in a medium bowl until creamy.
Add the Greek yogurt to the mashed avocados and mix until well combined.
Chop the cooked shrimp into bite-sized pieces and fold them into the avocado-yogurt mixture.
Gently mix in the cherry tomatoes, red onion, and cilantro.
Stir in the lime juice, garlic, cumin, salt, and pepper. Add jalapeño if desired.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
Once chilled, serve the dip with your favorite chips or fresh veggies.
