Ingredients

1/4 teaspoon vitamin C powder
3 tablespoons water
2 ripe Haas avocados, peeled, pitted and cut into large chunks
6 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon Greek yogurt
Salt to taste

Directions

Dissolve vitamin C powder in water. Puree all ingredients in a blender or food processor. Adjust seasoning to taste. If not using immediately, place plastic film directly on the surface of the creme and keep refrigerated until ready to use. Creme will keep refrigerated for up to two days.

Makes 1 1/2 to 2 cups.