Guacamole with Greek Yogurt

Guacamole with Greek Yogurt |
  • Guacamole with Greek Yogurt
Posted on May 5, 2013

The weather was INCREDIBLE in Seattle this past week. It was sunny, clear and tantalizingly warm. It feels like it’s almost time to break out the bathing suits and flip flops. And it’s definitely time to start thinking about getting out on the water on a more regular basis.

Saturday was the Seattle Yacht Club’s annual Opening Day Celebration. Some friends and I watched the festivities right from my dock (hooray for VIP seats!). It was really fun to see all the decorated boats and float planes pass by. And they had some great live music as well. Of course, I brought along some snacks and beers for us to enjoy during the event. Because in my opinion, you really can’t sit in the sunshine by the water with friends and not have snacks and beers. That should be illegal.

Guacamole with Greek Yogurt |

I made up a batch of my Guacamole with Greek Yogurt and we absolutely inhaled it. Like “gone in 60 seconds, why didn’t I double the recipe” inhaled it. Lesson learned. I’ll be sure to buy more avocados at the grocery store next time.

I love adding non-fat Greek yogurt to my guacamole because it gives it a nice little boost of creamy-ness. And a bit of zip as well. All while cutting back on some of the fat and calories. So you know, you can eat twice as much. Right?

What’s your favorite ingredient to stir into guacamole?



Guacamole with Greek Yogurt

Serves about 4

Guacamole with Greek Yogurt


  • 2 ripe avocados, halved and seeded
  • 1 lime
  • 1/2 cup non-fat Greek yogurt
  • 2 tablespoons fresh cilantro, roughly chopped
  • About 1/2 tsp. garlic salt
  • Tortilla chips, for serving


  1. Scoop out the flesh of the avocado and place it in a medium bowl. Zest and then juice the lime over the avocado flesh. Mash lightly with a fork.
  2. Stir in the yogurt, cilantro and about 1/4 tsp. of the garlic salt. Taste and add more garlic salt, if desired. Serve immediately.
  3. If you're not going to be serving the guacamole immediately, cover the bowl tightly with plastic wrap (pushing the plastic wrap all the way down onto the surface of the guacamole to help prevent browning) and refrigerate it until your ready to serve it. Guacamole is best when enjoyed within a couple hours of being made.



  • Liz,
    Love your blog. The recipes look awesome (I’m going to try a couple of them this week). The pictures are beautiful – makes you want to dive right in. I enjoy your writing – the story of your life. Thanks for sharing!


    • Thanks Sue. Glad you like it!

  • You can also leave the avocado pit or seed in your guacamole to keep it from browning


    • Thanks for the tip, Leah!

  • Trackback to Floating Kitchen


  • i’m very excited to have came across this. I already use all the same ingredients in my guac but the greek yogurt sounds like a great addition- next time I make it, totally adding! thank you!


    • Awesome, Mia!

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