Av­o­cado and roasted al­mond dip

Australian Women’s Weekly NZ - - COUNTRY COOK -

SERVES 6 PREP AND COOK TIME 10 MIN­UTES 2 medium (500g) ripe av­o­ca­dos 1½ ta­ble­spoons flaked al­monds, roasted, chopped coarsely (see Mag­gie’s tips) 1½ ta­ble­spoons ex­tra vir­gin olive oil 2 ta­ble­spoons lemon juice 1 ta­ble­spoon crème fraîche or sour cream 1 Cut the av­o­ca­dos in half, re­move the seeds and dis­card. Scoop out the flesh and place into a food pro­ces­sor. 2 Re­serve 2 tea­spoons of the al­monds. Place re­main­ing flaked al­monds, the oil, lemon juice and crème fraîche into the food pro­ces­sor with the av­o­cado; pulse un­til smooth. 3 Sea­son to taste with sea salt and freshly ground white pep­per. Place into a serv­ing bowl, cover tightly and re­frig­er­ate un­til ready to serve. 4 Driz­zle the dip with a lit­tle ex­tra oil and sprin­kle with the re­served al­monds. Serve the dip with Fen­nel Flat­bread (recipe be­low). Not suit­able to freeze.

Fen­nel flat­bread Av­o­cado and roasted al­mond dip Av­o­cado, roasted al­mond and olive oil dip For recipe, see page 152.

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