Guacamole

My version of the popular dip/relish. For some reason this tastes better after a day of rest, covered, in the fridge; the garlic isn't so sharp and the entire mixture tastes more buttery mmm. I have been known to use this mixture instead of butter and/or dressing on a cold roast beef and salad roll or sandwich ... positively delish.

 

Ingredients:

2 ripe avocados

1 clove garlic, or 1/2 tspn garlic salt *

2 tspn dried coriander

1 tspn dried chilli flakes (optional)

half a lemon (for juice)

salt, white pepper **

2 tbspns natural or Greek style yoghurt

1 tbspn extra virgin olive oil

 

 

* Use the garlic salt if you prefer - or your guests would prefer! - a less intense garlic sensation. I adore garlic so ...

** Black pepper is not a good look in this dip, making it discolour and look all brown-y and speckled

 

Method:

Cut avocados in half; peel, seed and cut into dice. Peel and crush garlic if using, chop very finely.

Mix well in bowl with dried coriander, chilli flakes, garlic salt if using, season with a little salt and white pepper.

Add yoghurt and a squeeze of lemon, mix well.

Serve with crudites and corn chips, or spooned on top of nachos.