Avocado Cilantro (Coriander) Dip

Makes about 1 ½ cups

My version of guacamole flavours, in a thick dipping sauce. Perfect with prawns - take your next prawn cocktail up a notch!

Course Appetizer/Dip/Party Food, Condiment, Side Dish/Appetizer

Cuisine Australian, Modern Australian

Total Time 10

Servings as a dip

Calories 87kcal

Author Lee-Ann Grace

Ingredients

2 ripe avocados - flesh only I use Hass
½ cup cilantro (coriander) leaves well packed
½ small red onion
1 lime - juice only
1 long green chilli - ribs & seeds removed see notes
1 teaspoon good quality mayonnaise
pinch of salt to taste

Instructions

Place avocado, cilantro (coriander), onion, chilli & lime juice into a small food processor and process until very finely chopped - you may need to scrape the sides occasionally
Add avocado flesh & mayonnaise and process until smooth
Add salt to taste

Notes

This recipe makes about 1 ½ cups - but it will depend on the size of your avos.

A note on the amount of chilli - I think one chilli with the ribs & seeds removed is a good starting point. You just get a slight hum of chilli, but you could leave the ribs & seeds in to up the heat factor - or just add more! Whatever takes your fancy.

The reason I have added mayo (and not much) is because I didn't want an overpowering taste of mayonnaise, but I find the mayo helps the dip stay nice & green without discolouring when it's on the table.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition