Guacamole

Ingredients

• 1.2 avocados, ripe; pips reserved to prevent browning
• 2.1 onion, small; cut into quarters
• 3.2.5 millilitre salt
• 4.black pepper, ¼ teaspoon
• 5.lemon juice, ½ teaspoon
• 6.80 millilitre plain yoghurt, thick; third cup

Method

1. 1.Liquidise all the ingredients.
2. 2.Put pip of avocado in centre of guacamole. Cover and set aside until needed.
3. 3.The pip stops the avocado discolouring.

Notes

• Appears on the same card as Mexican Hot Chilli Dip (mexican-hot-chilli-dip.yaml).
• Serve alongside the hot chilli dip with pita wedges, sour cream and grated cheddar cheese.