Creamy Spinach and Sweet Onion Dip With Crudites

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium Vidalia or other sweet onion, thinly sliced
• 1 garlic clove, minced
• 8 ounces (6 cups) fresh spinach, stemmed
• 1 ounce (1 cup) watercress leaves, coarsely chopped
• 1/2 avocado, halved, pitted, and peeled
• 1 cup plain nonfat yogurt, preferably Greek
• 1 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon hot sauce, such as Tabasco
• 1/4 teaspoon coarse salt
• Freshly ground pepper
• Crudites (such as spears of English cucumber, peeled baby carrots, and trimmed radishes), for serving

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