Made from an experiment to use up ingredients left over in the kitchen. This dip has a touch of a kick, adjust spice level accordingly!
Ingredients
1/2 cup Greek yoghurt
1/2 rip avocado
1 1/2 jalapeño chillies
3 spring onions OR half a red onion
Lime juice
Salt
Method
FINE dice the jalapeños (seeds are optional depending on how hot you like it) along with the onion of choice.
Mash the avocado well in a medium bowl.
Add the yoghurt, jalapeño and onion – mix.
Add approximately 1 tablespoon of lime juice and a good pinch of salt, adjusting accordingly.
Keep in the fridge in an air tight container for up to 5 days.
Chanel's Tapas Bar 