Sylvia’s Ever Popular Avocado Dip/Spread –
This dip is always very popular for whoever I make it, and invariably people want the recipe. So here it is, although there are many options of different spices and herbs one can add. Experiment and add your own personal touch. Avocados are plentiful and cheap in winter/spring in South Africa, and often they tend to ripen all at once. This is one way to process them, portion them out into different containers and freeze for use during the summer months, when avos are quite pricey. When defrosting, give it a good stir, maybe add a little more lemon juice and serve. Left-overs keep in the fridge for a day or two after defrosting. You can also thin left-overs down with some water, a little cold pressed olive oil and use as salad dressing.
- 2 or more ripe avocados
- 1 – 2 spring onions (or 1/4 onion)
- 1/2 – 1 tablespoon mustard
- 1 – 2 cloves garlic (to taste)
- a handful of one or more of the following herbs: parsley (preferably flat-leaf Italian); basil; oregano
- juice of 1 – 2 lemons (depending on how many avos used)
- herbal salt to taste (I use Dr Vogel Herbamare or Trocomare, but you can also use Himalaya Salt or any other herb salt)
- 1 – 3 teaspoons capers
- cayenne pepper or red chilli – to taste
- optional: black, green or red pepper (or a mixture); 1 teaspoon cumin seeds
- Place all ingredients in a power blender or food processor (or use a stick blender, if you don’t have either)
- Mix until well combined.
- dip with various cut up raw vegetables (eg: carrot, celery, tomato, kohlrabi, broccoli, radish, cucumber);
- sandwich spread – add lettuce leaves, rocket etc;
- on bite sized open sandwiches and decorated with slivers of various colourful raw vegies;
- thinned down as salad dressing;
- over baked potatoes, sweet potatoes, butternut, or other vegetables;
- as a base for raw power blender soups;
- as a condiment with steamed quinoa, brown rice, spelt rice or other whole grains.
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