Ingredients

• 1 16-ounce container plain nonfat yogurt (scant 2 cups)
• 1 teaspoon ground cumin
• 1 large avocado, peeled, halved, pitted, coarsely chopped
• 4 tablespoons chopped fresh cilantro
• 2 teaspoons minced jalapeño
• 1 small garlic clove, minced

Instructions

1. Set strainer over medium bowl; line with double layer of cheesecloth. Place yogurt in cloth-lined strainer. Cover with plastic wrap; chill overnight.
2. Discard liquid drained from yogurt. Transfer yogurt to processor. Stir cumin in small dry skillet over medium-low heat until fragrant, about 1 minute. Add cumin to processor, then avocado, 3 tablespoons cilantro, jalapeño, and garlic. Process until smooth. Season with salt and pepper. Transfer dip to small bowl. (Can be prepared 6 hours ahead. Press plastic wrap onto surface of dip and chill.) Sprinkle with 1 tablespoon cilantro.