Munira Mahmud’s Green Chilli and Avocado Dip
This simple recipe for green chilli and avocado dip can be made in minutes and makes a perfect snack enjoyed with toasted pitta bread or tortilla chips.
My life-long dream has been to have a food van; I spend any free time I have thinking up dishes, and putting ingredients together in my mind. This dip is my own invention.
|2||green chillies, halved and de-seeded|
|3 tbsp||natural yoghurt|
|grated zest and juice of 2 lemons|
|4||garlic cloves, peeled|
|flesh of 1 ripe avocado|
|4 tbsp||mayonnaise (optional)|
|salt and pepper|
Put all the ingredients except the mayonnaise into a food processor and blend until smooth. Taste and adjust the seasoning if necessary. Add mayonnaise (if you wish) and stir to combine, then transfer
to a serving bowl.