This avocado based Mexican dip is quick and easy to make, either by hand or with the aid of a food processor. You can omit the chilli if you like things on the cooler side. Serve either on its own, or with tomato Salsa, with vegetable crudité either as a snack or light lunch with some oatcakes. Also makes a great healthy snack for kids!
- 2 avocados, peeled, deseeded and chopped
- 1 small red onion, finely chopped
- 2 small tomatoes, skinned and chopped
- Juice of ½-1 lime
- A few sprigs coriander, chopped
- ½ small red chilli, finely chopped (optional)
- 4-8 drops Tabasco sauce
- 2 tablespoons olive oil
Carrots, celery, cucumber, peppers or other vegetables of your choice, cut into batons.
If using a food processor, place one of the avocados and the remaining ingredients in the processor and blend until smooth. Then stir in the second avocado by hand, to add a little texture and season with a little salt and pepper, adding more lime juice and Tabasco according to taste. Transfer the serving bowl. Best eaten the same day.