Remove the ripe avocados from the skin, mash the pulp with a fork or similar, add the yoghurt and mix well. Then season to taste with curry, chilli, lemongrass, salt and pepper.
Finally stir in the cream cheese, add a few squirts of lemon juice for the look and put it in the fridge.
Particularly suitable as a refreshing barbecue sauce on hot summer days. But also great with baked potatoes or as a spread.
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