Friday, October 11, 2019

On the MENU this week. Avocado dip

Avocados are so in season at the moment and they are beautifully nutty.  Do you know how easy it is to make a good  Avocado dip?  We use it with Chilli con Carne or Nachos or just on toast

1 ripe avocado – 1 small clove of garlic – ¼ t cumin powder – 1 t lime juice – salt and pepper

Peel and de-pip the avocado and place in a small blender or use your stick blender.  (Keep the pip).  Add all the other ingredients and whizz until you have a light green paste.  This makes enough for a small bowl for a dip or for chilli.  Just double or triple the quantities for more.  If you need to make it in advance, store in the fridge with the avocado pip on top and cover with cling film until you need to use it.  Do NOT add olive oil, it will make the avocado  go grey and taste awful.   If it is a bit thick you can add a teaspoon of water

If you want to turn it into Guacamole, add a dessert spoon of finely chopped onion, and the same of chopped tomato and some fresh or bottled jalapeno chillies, chopped, mild or hot according to your taste. And if you like it, you can add some fresh green coriander

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