by Eric Treuille and Victoria Blashford-Snell
Dorling Kindersley, London, 1999
Cooking on page 32
I love dips, nibbles and snacks, so was delighted to find this book on Kate’s kitchen bookshelf when we stayed with her in Perth. Imagine a whole book of appetisers. Yummo!
These sorts of goodies are a major part of my repertoire. At least once a week, I make at least two dips to share with friends. These get taken to Friday drinks at work, and served with chips, veggie sticks and focaccia.
Page 32 has four tempting recipes, and I’m sharing the one for which we had the ingredients. Stay tuned for more from this page.
Recipe—Avocado lime cream dip
2 medium avocados
4 spring onions, chopped
2 green chillies, seeded and finely chopped
15g (1/2oz) coriander
juice of 2 limes
1 tbsp olive oil
150ml (5floz) sour cream
Place avocado, spring onions, chillies, coriander, lime, olive oil and sour cream in a food processor or blender; pulse until smooth. Add salt to taste. Cover and refrigerate for 30 minutes to allow the flavours to blend. Serve chilled with dippers.
Cook’s note: To prevent the avocado cream dip from discolouring, make sure to cover the dip with cling film, and press the film against the dip.
How it played out
Tasty and easy dip. Made as written (using not-so-hot long green chillies) and enjoyed over a couple of nights.
The folks at Friday night drinks will love this the next time avocados are on special.