** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a food processor, combine scallions, cilantro and garlic; process until finely chopped.
2. Add avocado; process until smooth. Add yogurt, buttermilk.
3. 1/4 cup water, lime juice, curry powder and red pepper to food processor; process until smooth.
4. Cover and refrigerate at least 1 hour, until well chilled.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Yogurt, Butter, Sulfites, Spring Onion, Garlic, Avocado, Fructose Malabsorption, Hot Pepper, Cilantro allergies.
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