Fresh Avocado Spread or Avocado Dip
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 avocado (s) (Hass variety)
- 2 medium tomato (s) or 5 - 6 cocktail tomatoes, alternatively 1 red or yellow bell pepper
- 1 medium onion (s), red or 3 shallots
- 150 g cream cheese, natural
- 2 tablespoon natural yoghurt, creamier
- possibly olive oil if necessary
- Salt and pepper
- some lemon juice
Print Recipe
Pin Recipe Instructions
- Halve the avocado lengthways and remove the stone by hand. Remove the pulp with a tablespoon and mash it in a bowl with a fork until it forms a fine mass. It`s easier if you add a little olive oil now. If the avocado is still too firm, rework it with a knife.
- Dice tomatoes or a red or yellow bell pepper as a substitute for freshness. Hollow out the tomato beforehand - in other words: roughly remove the seeds and water. Cut the onion into very small cubes as finely as possible.
- Fold the cream cheese and yoghurt into the avocado and stir until it is pleasantly creamy. If it`s too firm, a dash of olive oil will help. Fold in the diced tomatoes or paprika and diced onions. Finally season with salt, pepper and a little lemon juice.
- Tips: For a spicier variant, add a spicy ingredient (e.g. Sonnentor spice mix) or sweet paprika powder and a little cayenne pepper.
- An avocado is ideal for breakfast with 4 to 5 people.
- For an evening dip or a larger brunch, I like to use twice that amount.
- Note: The Hass strain is the one with almost black, uneven skin.
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