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Avocado dip
Ingredients
• 2 ripe avocados
• 2 teaspoons lemon juice, or to taste
• 4 reduced-calorie
mayonnaise
• 1 clove garlic, crushed (optional)
• 2 spring onions, finely chopped
• 1 tablespoon snipped fresh chives
• Salt and freshly ground black pepper, to
taste
Serves: 4-6 • Preparation: 10 minutes
Serves: 4-6 • Preparation: 10 minutes
Halve, stone and peel the avocados. Place the flesh in a bowl with the lemon juice and mash
until smooth and combined.
Stir in the mayonnaise, garlic, if using, spring onions and snipped chives and mix well. Season
to taste with salt and pepper. Spoon into a small serving bowl and serve with cooked potato
wedges or chips.
Red pepper dip
Ingredients
• 150 g (51/2 oz) crème fraiche
• 1/2 clove garlic, crushed
• 1 small shallot, finely chopped
• 1/2 small red pepper, seeded and diced
• 1/2 small green pepper, seeded and diced
• 1 teaspoon lemon juice
• Salt and freshly ground black pepper, to
taste
• Paprika, to taste (optional)
• Extra finely chopped red and green pepper,
to garnish
Place the crème fraiche, garlic, shallot, red and green peppers and lemon juice in a blender or
food processor. Blend until relatively smooth and well combined.
Add salt and pepper to taste, together with a little paprika, if using, and blend to mix.
Spoon the mixture into a small serving bowl, garnish with extra finely chopped red and green
peppers and serve with cooked potato wedges or chips.
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• For a slightly creamier dip, add a little extra mayonnaise, to suit your taste.
• Use crème fraiche in place of mayonnaise, if desired.
Variations
Nutrition information per serving (serving 6)
124 kcal / 511kJ
• Protein: 1 g
• Fat: 13 g
• Saturated fat: 3 g
• Carbohydrate: 2 g
• Fibre: 1.7 g
• Salt: 0.2 g
Nutrition information per serving (serving 6)
97 kcal / 399kJ
• Protein: 1 g
• Fat: 10 g
• Saturated fat: 7 g
• Carbohydrate: 1 g
• Fibre: 0.2 g
• Salt: trace
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