Chunky guacamole dip
Mexican avocado spicy dip served with tortilla chips. Can also use as a topping for jacket potatoes or serve on the side with fajitas or enchiladas. I like it spicy but tend to make it milder when entertaining as not everyone likes it hot.
Ingredients
Serves: 4
- 2 ripe avocados
- 1 squeeze lemon juice
- 2 tablespoons sweet chilli sauce
- salt and pepper
- 1 pinch ground coriander
- 1 pinch ground cumin
- Tabasco® sauce to taste
- 1 1/2 tablespoons creme fraiche or mayonnaise
- 1 shallot, finely diced
- 2 ripe tomatoes, chopped
- 1 pinch Cayenne pepper
Method
Prep:8min ›
Ready in:8min
- Peel and remove the stones from the avocado. Add the flesh to a bowl and mash until smooth with a fork. Squeeze in the lemon juice (this will stop the avocado from going brown).
- Add all the other ingredients and mix well. Adjust the Cayenne pepper and Tabasco to taste.
- Spoon into a decorative bowl, cover and chill until ready to serve.
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Reviews & ratings
Average global rating:
(5)
Reviews in English (4)
Excellent Guacamole Thank-You for the Recipe Will make again - 16 Oct 2011
Absolutely lovely as is. Thank you Samantha. - 28 Aug 2012
May be it was just me but I felt it lacked flavour, don't think I would make it again. Sorry - 03 Aug 2015