This fresh, incredibly tasty Mexican dip is so easy to make, and tastes so much better home-made than shop bought! Just roughly chop some onion, tomato and avocado, blend with garlic purée, fresh coriander and lime juice and then tuck in!
You really need to use ripe avocados for this recipe to get the best texture and flavour, so look out for ones that have a little bit of give when you (gently) squeeze them. They want to be ripe, but not bruised, so avoid any that are too soft too! You can use more or less chilli to adjust it to be mild or spicy, or leave it out altogether if you prefer.
If you haven’t de-stoned an avocado before, it is quite easy. Run a sharp knife around the centre line and twist to separate into halves. Place the half with the stone down on the side, and hit the stone with a sharp knife (keep your fingers out of the way!). The knife should stick into the stone. You can then twist the knife to release the stone from the flesh. Then, using a metal spoon, simply scoop the flesh from both halves of the skin. If the avocado is ripe, this should be very easy to do.
Serve this classic dip with tortilla chips, or as a cooling accompaniment to a delicious vegan chilli.
- Hand (stick) blender
- Jug or deep container
- Sharp knife
- 2 medium, very ripe avocados
- ½ red onion diced
- 1 tsp garlic puree
- ½ small bunch fresh coriander
- 1 ripe tomato diced
- 1 lime
- ½ tsp salt
- 1 tbsp olive oil
- ½ mild red chilli diced
- Finely chop the onion, garlic, tomato and chilli.
- Scoop the flesh from the avocado and place in a jug along with the other chopped vegetables and the coriander.
- Blend with a stick blender until smooth.
- Add the salt and lime juice and oil.
- Serve with tortilla chips as a dip or with a chilli.