This dip is quick, tasty, equally as popular as my White Bean Skordalia and I’ve never known anyone who doesn’t enjoy it.
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| Prep Time | 10 minutes |
| Cook Time | 0 |
| Servings |
people
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Ingredients
- 1 ripe avocado
- 1 tomato cut into 1/2 cm dice
- 1/4 to 1/2 spanish onion diced as finely as possible
- 1 small garlic clove minced
- 1/2 lemon juice of
- 1/2 birseye chilli with seeds finely diced or 1/2 tsp chilli flakes
- 1/2 tsp salt
- cracked black pepper to taste
Ingredients
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Instructions
- Scoop out the avocado flesh and mash in a medium sized bowl (leaving a little chunky). Add all the other ingredients and gently combine. Refrigerate for about 20 minutes before serving to blend the flavours. Serve with plain corn chips or pita bread
Recipe Notes
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