- 3 ripe Fuerte, Pinkerton or Hass avocados
- 1 Tbsp lemon juice
- 1 tsp fresh dill, chopped
- ½ tsp garlic salt
- 1 tsp medium-hot salsa
- 1 cup low-fat yogurt
- Cut avocados in half, removed seeds and scoop out meat.
- Put in a medium bowl and blend by hand with other ingredients until just mixed
- Refrigerate, covered, for several hours to mold.
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