This is my all-time favourite avocado recipe. It can be used as a dip for chips or crudité, or as a spread on wraps or sandwiches. It takes a few seconds to make and keeps in the fridge for a couple of days if stored in an air-tight container.

Ingredients

  • Ripe avocados
  • Fresh garlic cloves
  • Extra virgin olive oil
  • Lemon juice
  • Salt and pepper

I generally use one large avo per two people. Applying that guideline will allow you to make this for as many people as required.

This dip is made to taste. We like a nice amount of garlic, so I use a small clove for every avo. Rather start with less and add more if necessary – you can’t get rid of excess garlic.

Simply slice the garlic into a blender or mini food processor and pulse lightly to cut it into tiny pieces. Slice in the avo and pulse lightly to break up the flesh.

Add a splash of olive oil, a good squeeze of lemon juice, salt and freshly ground pepper. The amount of oil will depend on how ripe the avocado is – if it’s very ripe, you may only need a teaspoon for the flavour.

Blitz until smooth, taste and adjust seasoning if necessary, and decant into your favourite bowl.

Serve with corn chips, alongside nachos or with crudité. This dip goes very well with sweet vegetables like carrots and red peppers, and not so well with watery veggies such as cucumber or celery. It is also fantastic with slices of focaccia that have been brushed with olive oil and grilled.

Variations

To turn this into guacamole, add some ground cumin, finely chopped onion and a few drops of hot sauce.

The other variations are endless. The original recipe called for chopped capers and black olives, both of which I’m not mad about, so I leave out, but I think it would taste great. You could also toss in chopped chilli, tomato or herbs.

You could blend in some cream cheese and sour cream to turn into a classic chip dip.

If you try any of the above, or your own variation, please let me know by posting a comment.

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