Avocado & Yogurt Tzatziki

Chef Tim Byres’ Fresh Herb Avocado Yogurt Dip

“This is such a fresh tasting summertime dip full of zesty herbs, tart yogurt, creamy avocado, and cool cucumbers. Scoop with your favorite Southern Recipe Small Batch Pork Rinds, spread on lettuce wraps or crudité. A new favorite for any party or game day spread.” — Chef Tim Byres

Ingredients

• Southern Recipe Small Batch Spicy Dill Pork Rinds, for dipping

• 3 Avocados

• 1 Shallot, diced

• 3 Garlic cloves, minced

• 3 Lemons (3 for juice, 1 for zest)

• 1 Cucumber, diced

• 1 bunch Dill, finely chopped

• 1/2 bunch Parsley, finely chopped

• 1 bunch Mint, finely chopped

• 1 bunch Chives, finely chopped

• 2 cups Yogurt

• Salt and black pepper, to taste

Directions

1. Prepare herbs by removing stems and finely chopping to a uniform size. Add diced shallots and minced garlic to the herbs.

2. Cut the cucumber lengthwise and use a spoon to remove the seeds. Dice finely and add to the herb mixture.

3. Stir in yogurt until fully incorporated.

4. Zest one lemon and set aside. Juice all three lemons and combine with the zest in a small bowl.

5. Cut avocados in half, remove pits, and scoop out the flesh. Add avocado to the lemon juice and zest mixture; mash until combined.

6. Add the yogurt mixture to the avocado bowl and stir until smooth. Season with salt and black pepper to taste.

7. Serve chilled with your favorite flavor of Southern Recipe Small Batch Pork Rinds.