Avocado and Yogurt Dip with Jalapeno and Cilantro

This dip is great for spring and summer. A nice alternative to the usual guacamole. The recipe doesn't call for lime but I think it needs the extra flavor because it is so creamy. Tastes great with chips, pita chips or veggies. Make sure to read directions ahead of time. It recommends straining the yogurt overnight. Recipe is from Epicurious.

Ingredients:
1 16 ounce container of Plain Nonfat Yogurt
1 teaspoon ground cumin
1 large avocado, peeled, halved pitted and coarsely chopped
4 tablespoons chopped fresh cilantro
2 teaspoons minced jalapeno
1 small garlic clove minced
1 lime

Directions:
Set strainer over medium bowl; line with double layer of cheese cloth. Place yogurt in cloth-lined strainer. Cover with plastic wrap. Chill over night.

Discard liquid drained from yogurt. Transfer yogurt to processor. Stir cumin in small dry skillet over medium-low heat, until fragrant. Add cumin to processor, then avocado, 3 tablespoons cilantro, jalapeno and garlic, process until smooth. Season with salt and pepper. Transfer dip to small bowl. Can be prepared up to 6 hours ahead. Place plastic wrap onto surface of dip and chill. Sprinkle with remaining cilantro, squeeze lime over and serve.