I think I had mentioned last week that I started a new job. It calls for longer hours and right now my commute went from 25 minutes to 90 minutes. That’s only temporary because I do plan on moving closer in the upcoming months, even though the thought of leaving my home is brutal for me. I have been really diligent at meal prep on the weekends to help save time when I get home super late. I have been having such a craving for a sandwich lately so this week’s meal prep was pretty fool proof. I love avocado on my sammies and instead of having to deal with an avocado that gets brown as the days go on when you don’t use it all on one sandwich, I thought why not make it into a Greek yogurt dip to sort of prolong it. This dip is great with veggies but I’m adoring it as a sandwich spread. The Greek yogurt takes the place of mayo too with no fat! It adds all the creaminess you want for the perfect sandwich. This, some to-furkey, tomatoes, cucumbers and lettuce sandwiched between two pieces of bread just seems like heaven to me right now. So for the next few days that’ll be lunch until the next craving hits!
1 ripe avocado
3oz non fat plain greek yogurt
1 tsp garlic
1 tbsp lime juice
1 tsp cilantro
1/2 tsp cayenne pepper
1 1/2 tbsp of water (more if it isn’t mixing together well)
Salt and pepper
Directions: peel and dice the avocado. Add that to a food processor with the remaining ingredients and mix until smooth. Serve with veggies, chips or as a sandwich spread.
Nutrition Facts: 1/8th of the dip – 40 calories, 3g fat, 4g protein