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!
|Prep time||Total time|
|5 mins||5 mins|
- 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)
- Juice your lemon – I just do it by hand
- Using a food processor add avocado, lemon juice, garlic infused olive oil and blend til smooth (or to the consistency you prefer)
- Spoon out into serving containers and sprinkle with cayenne pepper or paprika then serve straight away or chill then serve
- Keep any leftovers in the fridge (if you have any)
* 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.