Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Tips: For a spicier variant, add a spicy ingredient (e.g. Sonnentor spice mix) or sweet paprika powder and a little cayenne pepper.
5. An avocado is ideal for breakfast with 4 to 5 people.
6. For an evening dip or a larger brunch, I like to use twice that amount.
7. Note: The Hass strain is the one with almost black, uneven skin.