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.
Introduction
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.
Ingredients
| 2 | green chillies, halved and de-seeded |
| 25g | fresh coriander |
| 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 |
Method
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.
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