A few leftovers in the kitchen at work, a friend who enjoys the spiciest of spicy foods and voila, this creamy jalapeno dip with a kick was created.
Ingredients
1/2 cup Greek yoghurt
1/2 ripe avocado
1 Jalapeno chilli
3 spring onions or 1/2 a red onion
Lime juice to taste
Salt
Method
Slice the jalapeno in half, lengthwise to remove the seeds (leave in for a hotter edition). Slice the chilli into strips and then turn to dice finely. Slice the spring onions and set aside.
In a medium bowl, mash the avocado as smooth as possible. Add the yoghurt, jalapeno and onion and mix well.
Add about a tablespoon of lime juice and a pinch of salt, mix and taste – adjusting accordingly.
Chanel's Tapas Bar 