I am infatuated with harissa, a hot Tunisian chili sauce. Seriously, I am 13-year-old girl to harissa’s Zac Efron. I truly believe it makes everything better.

Spread it on burgers or pizza, drizzle over eggs or try my current way of eating it, in this unique guacamole made with creamy and tart Greek yogurt.

Note: Harissa can reliably be found at Whole Foods in the ethnic foods section.

• ingredients
• 2 avocados, pitted and peeled $3
• 1/4 onion, chopped finely $0.50 for a whole onion
• 1 handful fresh cilantro, chopped (reserve a few pinches for garnish) $1 for a bunch
• 2 cloves garlic, minced Pantry
• 1/4 cup Greek-style yogurt (low-fat or whole milk), plus more for garnish $2 for 8 oz.
• juice of 1/4 lemon $0.50 for a whole lemon
• 2-3 tsp (or more to taste) prepared Harissa, plus more for garnish (I like the Shiloh) $4.50 for 11 oz
• salt and pepper to taste Pantry

Total Cost of Ingredients $9.50

Directions

Mash avocados with the back of a fork until only slightly chunky. To the bowl, add the onion, cilantro, garlic, yogurt and lemon juice. Stir well.

Add 2 tsp of the harissa, taste, and then add a little bit more if you like.

Serve, topped with a dollop of yogurt, a drizzle of harissa and a shower of cilantro. Pita chips and cut-up vegetables make great dippers for this guacamole.