Avocado’s… they’re the price of gold, and when I find them at a good price I tend to be like an unsupervised child in a candy store. And then do you know what happens… they all go ripe at the same time, and I somehow have to eat 10 avocado’s in two days.
One thing I love to do to use up these bulk avocado’s is make a bowl of Guacamole; share it with the neighbours, bring it along to a picnic, save it all for yourself? This stuff is always gobbled up (and the bowl licked clean), definitely a crowd pleaser.
So you have a few ripe avocado’s… maybe even over ripe, no problem; use them, use as many as you like, it just enhances the flavour.
You will need:
Avocado’s (I used 4 for this batch)
A lemon
1/2 medium tomato – diced finely
1/4 red onion – diced finely
4 tbsp sweet chilli sauce
1/4 cup of sour cream
Directions:
- Scoop out the avocado flesh and mash it together in a bowl with squeezed lemon juice and sweet chilli sauce.
- Add the tomato, onion, and sour cream; mix through (you may wish to add garlic for extra flavour too).
- Depending on size and number of avocado’s you may need to add extra lemon and sweet chilli sauce (I find these to be the main flavour enhancers). Cover and place the dip in the fridge for about 20 minutes (the flavours usually intensify once refrigerated).
- Enjoy served with lavish or corn chips, or alongside a salad. Yumm!
