Avocado & lime cream

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

  • Prep:25 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 151
  • fat 16g
  • saturates 2g
  • carbs 2g
  • sugars 0g
  • fibre 2g
  • protein 1g
  • salt 0.48g


  • 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


  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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