An odd conodrum for January: an avocado nearing its demise and leftover cilantro from dal with curried tarka.  First thoughts were a salad but after spotting some greek yogurt in the fridge I was reminded of a dip my friend Mary Beth made years ago. So a dip was made, no food was wasted and I had a taste of warm weather in the middle of winter. Life is good.

• 1 avocado, mashed
• 1 cup greek yogurt
• 1 cup cilantro, roughly chopped
• 1 Tbsp cumin
• 1 tsp salt
• dash of hot sauce