Creamy Guacamole

1. Peel and smash/chop garlic cloves and season with salt and pepper and put them into a small, foil packet with about a tablespoon of olive oil, and throw in oven or toaster oven until fragrant and soft. Depending on your oven, 350 degrees is good. This usually takes about 10 minutes for me, but it’s not a big deal if pieces are not cooked through.

2. Peel and cut up avocados and squeeze about half the lime over the pieces.

3. Chop onions and tomato and set aside. You may want to drain off excess liquid from tomato, or you’ll have watery dip.

4. When garlic is done roasting, add it to the avocado and smash/mush it all together.

5. Add yogurt (I use Fage 2% and it’s just as creamy as adding regular). You can adjust (less or more) the amount of yogurt you add to your taste.

6. Stir in onions and tomato, salt and pepper to taste, and squeeze in more lime if necessary.

7. It’s done! Serve with tortilla chips, or my new favorite, pita chips!

Other additions that work well: fresh cilantro or cooked, whole black beans.