Wednesday, 26 December 2012

Guacamole or Avocado Dip

Everybody else wants cheese on toast tonight, but as my mum left behind two very ripe avocados and I have been bought a Wii Fit for Christmas I feel I should have something lighter.

The recipe below comes from my parents' 1960s blender recipe book from the States.  But if you don't have a blender just mash the avocado and stir in the finely chopped garlic, tomato, and the remaining wet ingredients.

2 large ripe avocados   
1 small clove of garlic, roughly chopped
1 tbsp olive oil (extra virgin if you have it)
Juice of ½ a lemon
A small dried chilli (1cm long) or ¼ tsp of chilli powder
A dusting of paprika or chilli for serving (Optional)   
1 tomato (optional if not using a food processor

Cut the avocado round the middle, cutting down from the top, down the side, up the other side back to the top. One half should fall away from the stone, and stick the tip of a sharp knife carefully in the stone to flick it out of the other half

Place all the ingredients in the food processor until smooth. 

If not using a food processor, chop the garlic more finely or crush, then mash all the ingredients in a small bowl.  A finely chopped tomato can be mixed in at the end.

Serve with a dusting of paprika or chilli, and warmed pitta bread, toast, or crisps

If freezing, the dip may look a little separated on defrosting, but simply mix it up briskly.

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