Sunday, 5 October 2014

Chunky Avocado Dip

Guacamole originated in Mexico and is basically an avocado-based dip.  It is perfect when you are needing to cater for vegetarians and it works well when served with a few corn chips on the side.

Here are 4 tips to remember when making this party favourite.

  1. Start ripe - you need ripe avocado.  When buying, always make sure that the 'button' or brown stem piece is still in the avo as this acts as a seal against letting air into it.  Also when the bulbous end gives way to firm pressure, then it is ready to use.
  2. Go chunky - apart from being preferred to that of  baby food, it looks like the real deal being home-made.
  3. Punch flavour - start with a good base and then add what takes your fancy ... 
  4. Stay green - you cannot stop guacamole from turning brown but you can slow it down.  Always add lemon or lime juice as soon as you have removed the flesh from its shell.  Also keep it cold until the very end when serving.

Suitable for 4 foodies lovers

2 ripe avocados
2 tbsp fresh lemon juice
8 dashes hot sauce
1/2 tsp Dijon mustard
1/2 cup red onion, chopped
1 med garlic glove, minced
2 tbsp dill, chopped
1 tsp salt
1/2 tsp pepper
1 medium tomato, seeded and chopped

Cut avos in half.
Remove pip and take flesh out of the skin.
Immediately add lemon juice, hot sauce, mustard, onion, garlic, dill, salt and pepper.
Using a sharp pairing knife, slice through avo making chunks.
Add tomatoes and mix well.
Adjust seasoning.