In a bowl, whisk together to mayonnaise, yogurt, water, Dijon mustard, Garlic Galore Seasoning Blend, and Spicy Chipotle Ranch. Refrigerate until you are ready to serve.
Preheat oven to 450°F. Line a sheet pan with foil, and place a wire rack on the sheet pan; set aside.
Halve and pit avocados. Slice avocado halves into wedges. Set up three bowls for breading. In the first bowl, place the flour; in the second bowl, place the beaten eggs; in the third bowl, combine the breadcrumbs and Coconut Oil.
Coat each avocado slice with flour, egg, and breadcrumbs and place on the wire rack on the sheet pan. Bake for 15 minutes or until the coating is lightly browned.
Serve with prepared Chipotle Ranch dipping sauce.
Calories 260, Fat 16 grams, Saturated Fat 3 grams, Carbs 26 grams, Fiber 6 grams, Sugar 1 grams, Protein 6 grams, Cholesterol 50 milligrams, Sodium 280 milligrams
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