I make this dip on a regular basis. It is very versatile, you can have it with corn chips, serve it on some toasted sourdough, top up your nacho’s, throw it into your salads and the list goes on.
- 3 Ripe Avocados
- 2 Medium sized & firm Roma tomatoes
- 1-2 Red Chillies
- 1/2 tsp minced garlic
- 1/2 a red onion
- 1 lemon
- Generous handful of fresh coriander stalks and all
Cut avocados in half, remove seed and skin and cut into 2 cm chunks. Cut Roma tomatoes in half, remove seeds and vein, and chop into small pieces.Chop coriander stalks and leaves. Dice chilli and onions finely.
Note: If you don’t want a spicy dip, remove seeds and vein from the chilli before dicing it.
In a medium-sized bowl, add avocados, tomatoes, chilli, garlic, fresh coriander and onion. Add juice of half lemon first and taste. Only use second half of lemon if you do like a lemon kick. Season to taste and serve with some corn chips.