Chilli & Avo Dip

Makes ± 300 ml

250 ml avocado (±1-2 depending on size)
zest and juice of 1 lemon
45 ml (3 T) fresh coriander, finely chopped
1 red chilli, seeds removed and finely chopped
30 ml (2 T) Huletts Golden Syrup
15 ml (1 T) olive oil
salt and black pepper, to taste
  1. Mash the avo and lemon juice together.
  2. Add coriander, chilli and golden syrup. Season to taste.
  3. Serve as a dip with freshly sliced vegetable sticks or as a topping with baked potato.