Here is a simple dip to serve at your BBQs over the festive season. It takes no longer to make than it would to go to the shop and buy a commercial dip.
The recipe is from The Australian Women’s Weekly Light and Luscious Summertime Cookbook.
- 1 avocado
- 300g sour cream
- ½ cup grated mature cheddar cheese
- ¼ tsp chilli powder
- 2 tsp lemon juice
- Blend or process all ingredients until smooth.
- Serve with crudités or corn chips.
The amount of chilli powder you use will depend on your taste and how hot your chilli powder is. At the moment we have Kashmiri chilli powder, which is very mild. We could barely taste the ¼ teaspoon so I added quite a few shakes of tabasco sauce.
Because avocado tends to discolour, make the dip as close to serving as possible. Once you have made it, put some plastic wrap over it and then push down into the dip to expel the air. When you take the plastic wrap off, give the dip a swirl with a knife.
Postscript: If you make too much dip, don’t worry. It freezes well.