Fresh and Healthy Avocado Dip/Dressing

Over the last few years, I've really gotten into making my own salad dressing.  Usually I just whip up a simple vinaigrette with olive oil, lemon juice, salt, pepper and different kinds of vinegar, but every once in awhile I'll put forth a little more effort and throw in shallots or herbs or mustard. I really love this Avocado Dressing recipe from The Kitchn because it's super fresh tasting and simple to make.  Throw everything in a food processor and you're good to go.    It also makes a great dip, so I made it for Super Bowl Sunday.  It was nice to have fresh vegetables to munch on in the midst of all the taco dips, brats and sweets.  The dill adds an awesome flavor and the cayenne gives it just the right amount of heat.  Plus it's made with nonfat, Greek Yogurt so even though it tastes rich and creamy, it's actually pretty healthy. YOU'LL NEED:

• 1 perfectly ripe avocado
• 1 cup plain yogurt (I used nonfat Greek)
• 1/4 cup finely chopped red onion
• 2 to 3 tablespoons lemon or lime juice
• 2 tablespoons olive oil
• 1 small garlic clove, chopped
• 1 teaspoon dried dill or about 1 tablespoon fresh
• 1/2 teaspoon salt
• dash of cayenne pepper

DIRECTIONS: Place everything in a blender or food processor bowl and blend until creamy and smooth. You can also use an Immersion blender. Check for seasonings and add more lemon juice, salt or cayenne as needed. Will keep up to 3 or 4 days in the refrigerator.  Makes about 2 cups.