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1\/2 pound green beans, ends trimmed <\/span><\/p>\n 1 firm-ripe avocado (10 oz.), pitted and peeled <\/span><\/p>\n 1\/2 C. plain nonfat yogurt <\/span><\/p>\n 2 T. lime juice <\/span><\/p>\n 1 T. loose-packed fresh mint leaves, rinsed (optional) <\/span><\/p>\n 1 clove garlic, peeled <\/span><\/p>\n 1\/2 tsp. kosher salt <\/span><\/p>\n 1\/2 pound jicama, peeled and cut into 1\/2-inch-thick sticks <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n In a 2- to 3-quart pan over high heat, bring about 1 quart water to a boil. Add green beans and cook until tender to bite, 3 to 6 minutes. Drain and immerse immediately in ice water until cool, about 2 minutes; drain again. In a blender or food processor, combine avocado, yogurt, lime juice, mint (if using), garlic, and salt; whirl until very smooth. Spoon dip into a bowl and serve with green beans and jicama sticks.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 1\/2 pound green beans, ends trimmed 1 firm-ripe avocado (10 oz.), pitted and peeled 1\/2 C. plain nonfat yogurt 2 T. lime juice 1 T. loose-packed fresh mint leaves, rinsed (optional) 1 clove garlic, peeled 1\/2 tsp. kosher salt 1\/2 pound jicama, peeled and cut into 1\/2-inch-thick sticks \u00c2\u00a0 In a 2- to 3-quart pan over high heat, bring about 1 quart water to a boil. Add green beans and cook until tender to bite, 3 to 6 minutes….<\/p>\n