Jill Dupleix’s creamy, no-cook dip is spiked with lime juice
Nutrition per serving
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
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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