Bruce’s Dip

1 cup Vegenaise (or mayo) ½ cup sour cream 2tbsp finely chopped fresh parsley ½tsp Dijon mustard 2 scallions, finely sliced 1 clove garlic, peeled and minced or pushed through a press ½tsp fresh lemon juice A few grinds of fresh black pepper Pinch of coarse salt 1½tbsp capers, finely chopped ¼tsp celery seeds

Mix all the ingredients together, and portion into four ripe avocado halves.

Eat with a spoon so you get a mix of avocado with the dip