Ingredients:
2 large ripe avocados
1/2 C plain yogurt
2 tbsp. freshly squeezed lime juice
2 tsp. Spectrum Naturals Flax Oil
2 tsp. Spectrum Naturals Olive Oil
1/2 tsp. sea salt
1/2 garlic granules
1/4 C diced yellow pepper
1/4 C diced red pepper
2 tbsp. diced red onion

Peel and mash the avocados with a fork in a medium-sized bowl. Add the yogurt, lime juice, flax oil, olive oil, seasonings and stir well. Fold in the chopped peppers and onion. Chill and serve with baked pita chips (see next recipe) in a scooped out red, green or yellow bell pepper or an acorn squash bowl. Baked Pita Chips Yields: 23 wedges 3 whole wheat pita breads Preheat oven to 300 degrees. Cut the pita bread in half crosswise. Pull the halves apart, stack them and cut in half. Cut each half into three wedges. Place the wedges on an ungreased cookie sheet and bake for 30 minutes turning wedges occasionally, until browned and crisp.

Yields: 3 cups