About this recipe:A smooth, creamy dip makes a wonderful informal appetiser and this recipe helps a little avocado to go a long way.
2 plum tomatoes, chopped and seeded
1 red pepper, seeded and diced
1 small onion, finely chopped
1 red chilli, seeded and finely chopped
1 garlic clove, crushed
2 tbsp chopped fresh coriander
pinch of salt
150g natural low-fat yoghurt
150g soured cream
2 large ripe avocados
2 tbsp lime juice
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Method Prep:20min › Ready in:20min
Combine the tomatoes, pepper, onion, chilli, garlic and coriander in a large bowl and season with a pinch of salt.
Mix together the yoghurt and soured cream. Halve, stone and peel the avocados. Mash with a potato masher or large fork until almost smooth, but still a little chunky. Sprinkle with the lime juice to prevent the avocado from discolouring, then stir into the yoghurt mixture.
Quickly fold in the tomato mixture. Keep covered with cling film until ready to serve. Serve with tortilla chips.
*Very ripe avocados, which are perfect for this recipe, are often sold at a reduced price. If bought hard, place in a paper bag and ripen at room temperature a few days in advance. *Plum tomatoes are the best to use here as they have a firm flesh and are less watery than other tomatoes.