Name: Anna Olson’s Herbed Avocado Dip Will Take Your Sandwiches and Veggies to the Next Level
Prep time: 15 min
Total time: 15 min
Yield: 1 cup
Ingredients: ¾ cup Greek yogurt; 1 ripe avocado, peeled and pitted; 2 green onions, sliced; ½ cup fresh cilantro, basil, mint, dill or any combination, roughly chopped; 2 to 6 tbsp rice vinegar (see note)*; ¼ tsp salt; ¼ tsp pepper; 4 Greek pitas; 1 Tbsp olive oil; 2 carrots, cut into 4-inch sticks; 2 stalks celery, cut into 4-inch sticks; ½ English cucumber, but into ¼-inch rounds

Prep Time

15 min

Yields

1 cup

As we continue to spend more time at home, there’s no time like the present to get kids engaged in meal prep and cooking. And what better way to keep little hands busy than with a versatile homemade spread that they can help you make in the kitchen?

This mouth-watering herbed spread crafted by Junior Chef Showdown judge and mentor Anna Olson is as creamy and decadent as it looks — and we wouldn’t want it any other way! Use it as a flavourful dip for vegetables, as a sauce for grilled salmon or chicken, as a creamy dressing on salads and potato salads, or even in place of mayo on a sandwich.

Watch Junior Chef Showdown Tuesdays at 9ep and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

ingredients

cup Greek yogurt

ripe avocado, peeled and pitted

green onions, sliced

cup fresh cilantro, basil, mint, dill or any combination, roughly chopped

to 6 tbsp rice vinegar (see note)*

tsp salt

tsp pepper

Greek pitas

Tbsp olive oil

carrots, cut into 4-inch sticks

stalks celery, cut into 4-inch sticks

English cucumber, but into ¼-inch rounds

Ingredient Substitution Guide

directions

Step 1

Puree yogurt, avocado, green onions, herbs, rice vinegar, salt and pepper until smooth in the bowl of a food processor. Transfer to a bowl and chill until ready to serve.

Step 2

Heat a grill pan over medium-high heat. Brush both sides of pitas with olive oil. Grill pitas in batches until golden and charred, about 2 minutes per side. Cut into 8 wedges each.

Step 3

Place veggies and pitas on a serving platter along with dip.

*Add 2 to 3 tbsp vinegar for a dip. Add up to 6 tbsp for a looser mixture to dress salads. This will keep for up to 5 days, refrigerated.

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