1/3cupwhole milk plain yogurtkefir could be used for a thinner consistency or greek yogurt if you have it on hand
1tspdried basil
1small clove of garlic – minced
1tspapple cider vinegar or fresh lemon or lime juice
1/4tspsea salt
couple shakes of ground black pepper
Instructions
Blend all ingredients in a food processor until smooth.
Best if served immediately, but can be refrigerated for a couple days. (Add lemon juice and/or place in a sealed ziploc with the air pressed out to slow the browning of the avocado.)
If you use greek yogurt you may need to add a bit of oil to thin it enough for it to blend, or simply mash and mix by hand.
Use it for dipping vegetables in, on salads, or as a sandwich spread.