For the Avocado Dip:
2 ripe avocados
1 garlic clove, minced
2-3 tablespoons cilantro leaves
1/3 cup plain yogurt
1/2 jalapeno pepper, minced
1-2 limes, juiced
Sea salt and pepper to taste
For the Vegetable Crudite:
1 jicama root, peeled and sliced
2 carrots, cut
3 celery stalks, cut
1 sweet bell pepper, sliced thin
For avocado dip, put all ingredients except salt and pepper into a food processor or blender (I use an immersion blender), pulse until you reach desired consistency. Add salt and pepper to taste.
Arrange veggies on a plate and serve!