Avocado Greek Yogurt Dip with Buffalo Sauce
Buffalo Avocado Greek Yogurt Dip is a 3 layer dip recipe with hot sauce and romaine lettuce, Greek yogurt and blue cheese, and creamy avocado guacamole on top.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 8 servings 1x
Ingredients
Layer #1:
- 3 cups romaine lettuce, shredded
- 1/4 cup green onions, finely chopped
- 1/4 cup Frank’s Red Hot sauce
Layer #2:
- 500 g Greek yogurt, plain (I used 10%)
- 1/2 cup blue cheese crumbles
- 1 small garlic clove, crushed
- Ground black pepper, to taste
Layer #3:
- 6 small avocados, pitted & mashed
- 1 large lime, juice of
- 1 small garlic clove, crushed
- 1/4 cup cilantro, finely chopped
- 1/2 tsp salt
- Ground black pepper, to taste
Instructions
- In 3 medium bowls, combine and mix each layer of the Buffalo yogurt dip.
- In a deep pie dish, arrange layers listed in the order above and garnish with extra hot sauce, green onions and black pepper, if desired.
- Serve within 12 hours of preparing. If refrigerated before serving, accumulated liquid on the bottom can be removed with a turkey baster (a hack of the year!). Serve with multigrain or tortilla chips. Dip isn’t overly salty because chips usually are.
Store: Refrigerate up to 12 hours assembled or as separate layers (I would mix lettuce with hot sauce right before assembling) and assemble right before serving.
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