Still dippy after all these years

Versatile Avocado dip
with tomato variation

While I'm feeling dippy, here's an old favourite that everyone loves and which can also be used as a salsa. Clara

Avocado dip

2 medium avocados, chopped
1 clove garlic - crushed
2 tsp lemon or lime juice
1 teaspoon Tabasco sauce or 1 pickled jalapeno, diced finely (optional) or sweet chilli sauce to taste.
Sea salt and cracked pepper
Chopped fresh coriander and / or flat leaf parsley leaves / basil / mint.

Place avocado in a bowl. Mash with a fork until almost smooth. Add garlic, lemon juice, tabasco and herbs. Season with salt and pepper. Stir to combine. Chill for half an hour to blend flavours.

Variations - add:-
* 2 tblsp greek style yoghurt (optional - adds a creamier texture)
* A medium tomato - seeds removed and chopped finely
Or try this variation

Chunky guacamole

Coarsely mash 2 avocados, finely dice 1/2 small red onion, finely chop 1 small red chilli, chop 1/2 cup coriander. Combine all ingredients with juice of 2 limes and season with salt and pepper.

Fresh tomato dip

Dice 3 medium ripe tomatoes and combine with 1/3 cup-chopped sundried tomatoes and 2 tbsp chopped fresh mint. Stir in 2 tbsp olive oil and season with salt and pepper.

Bean n rosemary dip

Puree a 400g / 12 oz can of cannellini beans with 3 cloves garlic and 1 tbsp chopped rosemary. Add 1 tbsp extra virgin olive oil andseason with salt and pepper. Puree unìtil smooth.

It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonomous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au