June 02

Avocado Dip – so good!

When I was in my early 20’s I started going to naturopaths.  After seeing a few, I was referred to David Jivan by a work colleague, and have not looked back.

Although I haven’t seen David for quite a few years now, I still highly recommend him, and if I need to go back, I would.  My parents and their next door neighbour used to travel to Sydney from Wollongong to also see him.

Anyway, hence the name of the dip, David Avo.

It’s a very easy, extremely delicious and versatile as:

  • Dip with crackers or vegetable sticks;
  • Creamy dressing for rice, pasta, quinoa or salads;
  • Sauce with vegetable patties/pancakes;
  • Spread on gluten free toast for breakfast or as a snack;
  • Sauce with poached eggs (or my favourite on toast topped with a poached egg with chilli flakes and salt);
  • Sauce with any type of meat (I love it with fish or a bbq steak)

I tend to make double the dip if we have people over.  I use the little square glass containers from Ikea (just so you can gauge how much double the mix makes).  I use a blender to get the nice smooth consistency, however, you can also have it chunky style and mash it all up together with a fork.  I find it keeps for a few days in the fridge, but we tend to eat it quite quickly so there is never much left.

Am I making your mouth water yet?  Mine is!

David Avo

Prep timeTotal time
5 mins5 mins

Ingredients

  • 1 Avocado
  • 1 Lemon (juice only)
  • ⅛ teaspoon Cayenne Pepper or Paprika*
  • ¼ teaspoon Garlic infused Olive Oil (or if you don’t like / eat olive oil use 1 garlic clove)

Method

  1. Juice your lemon – I just do it by hand
  2. Using a food processor add avocado, lemon juice, garlic infused olive oil and blend til smooth (or to the consistency you prefer)
  3. Spoon out into serving containers and sprinkle with cayenne pepper or paprika then serve straight away or chill then serve
  4. Keep any leftovers in the fridge (if you have any)

Notes

* You can use either depending on what is in your cupboard. My kids, Bella and Char, don’t like the cayenne pepper or paprika so I make it without for them.

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