Avocado & lime cream
Jill Dupleix's creamy, no-cook dip is spiked with lime juice
Ingredients
- 3 ripe avocados
- 2 tbsp fresh lime juice, that's about 2 juicy limes
- 1 tsp Tabasco sauce
- 1 garlic clove, crushed
- ½ tsp sea salt
- olive oil for drizzling
- snipped fresh chives
- natural tortilla chips or rice crackers
Method
-
Cut the avocados in half
lengthways, remove the stones and
peel. Put the avocado in a food
processor with the lime juice,
Tabasco, garlic and sea salt. Blend
until you have a light, elegantly pale
green cream.
-
Transfer the cream to a bowl,
cover and chill until ready to serve.
To serve, drizzle with a little oil then
scatter over the snipped chives.
Serve as a dip with tortilla chips or
rice crackers.
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