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Avocado & lime cream

Jill Dupleix's creamy, no-cook dip is spiked with lime juice

  • Prep: 25 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 151
  • Carbohydrates 2
  • Saturated Fat 2
  • Sugar 0
  • Protein 1
  • Fat 16
  • Fibre 2
  • Salt 0.48

Nutrition per serving

  • Calories 151
  • Carbohydrates 2
  • Saturated Fat 2
  • Sugar 0
  • Protein 1
  • Fat 16
  • Fibre 2
  • Salt 0.48

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

  1. 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.

  2. 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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