Angela’s Avocado Dip
This lovely creamy dip is from my Mini Chef: Cooking with Kids book. It’s a terrific alternative to the better known guacamole. Serve it with rainbow vegetable sticks – or with barbecued lamb kebabs or grilled cutlets.
Inroduction
About this Recipe
By: Sheridan Rogers
This lovely creamy dip is from my Mini Chef: Cooking with Kids book. It’s a terrific alternative to the better known guacamole. Serve it with rainbow vegetable sticks – or with barbecued lamb kebabs or grilled cutlets.
Ingredients
- avocado 1 large, seeded, peeled and mashed with a fork
- creamy natural yoghurt 1 cup
- garlic 1 small clove, peeled and crushed
- fresh basil or coriander, leaves only 2 tablespoons, finely chopped
- fresh mint 2 tablespoons, finely chopped
- Lebanese cucumber 1 small, seeded and diced
- Sea salt and freshly cracked pepper
- lemon 1/2, juice only
Combine all the ingredients in a bowl and mix well. Taste for seasoning and add more herbs, lemon juice or salt and pepper to taste. Tip: to make rainbow vegetable sticks, peel carrots, cut in half lengthways, then slice into matchsticks. Cut celery and capsicum into matchsticks of the same length.
Sounds delicious, can’t wait to try it.