- 1 medium avocado
- 1/8 cup salsa
- 1 tablespoon sour cream
- 1/2 tablespoon lemon juice
- 4 medium carrot
- 2 stalk celery
- Slice avocado length wise and break into 2 halves; scoop out flesh and reserve the shell. Cut carrots and celery into sticks.
- Place first 4 ingredients (through lemon juice) into a food processor and blend until smooth. Return purée to reserved shell.
- Serve dip immediately, alongside veggies.
Calories: 117kcal | Carbohydrates: 12g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 121mg | Fiber: 6g | Sugar: 4g