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
- Mash the avo and lemon juice together.
- Add coriander, chilli and golden syrup. Season to taste.
- Serve as a dip with freshly sliced vegetable sticks or as a topping with baked potato.