Ingredients

1 medium Anaheim chile (or for extra heat, 1 serrano chile)

1 tsp olive oil

5 or 6 fresh asparagus spears, ends trimmed

1/2 cup nonfat plain yogurt

2 medium avocados, cut into cubes (about 2 cups)

1 plum tomato, seeded and diced

1 tbsp chopped green onion

1/4 cup chopped fresh cilantro

1 tbsp fresh lime juice (or more to taste)

Dash garlic powder

1/2 tsp salt

1/2 tsp freshly ground black pepper

Baked tortilla chips

Description

Saturday Snack. From Golden Door In Escondido, California. Adapted From The Golden Door Cooks Light & Easy (Gibbs-Smith), Out In May, This Dip...

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