Avocado & lime cream
Jill Dupleix's creamy, no-cook dip is spiked with lime juice
3
ratings
Difficulty and servings
Serves 6
Preperation and cooking times
Prep 15 25 mins
Vegetarian
- 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.
PER SERVING
151 kcalories, protein 1g, carbohydrate 2g, fat 16 g, saturated fat 2g, fibre 2g, salt 0.48 g
Recipe from Good Food magazine, August 2002.
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http://www.bbcgoodfood.com/recipes/3303/
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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
TO SERVE
- olive oil for drizzling
- snipped fresh chives
- natural tortilla chips or rice crackers
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Difficulty and servings
Serves 6
Preperation and cooking times
Prep 15 25 mins
Vegetarian
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
TO SERVE
- olive oil for drizzling
- snipped fresh chives
- natural tortilla chips or rice crackers
PER SERVING
151 kcalories, protein 1g, carbohydrate 2g, fat 16 g, saturated fat 2g, fibre 2g, salt 0.48 g
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10 January 2008
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