mexican avocado dip
rating:serves four: prep time 15 mins
1 large beefsteak tomato
4 spring onions
1 small ripe avocado
2 TBS lemon juice
113g / 4oz quark skimmed milk soft cheese
2 TBS freshly chopped coriander
salt & freshly ground pepper
a few drops of abasco sauce
1. finely chop the tomato (don't use the stalk). Place in a bowl and finely chop the spring onions - white and green parts - and add to the tomato.
2. mash the avocado with the lemon juice and mix with the cheese.
3. add the two mixtures together and add coriander, salt, pepper and tabasco
Serve with crisp dipping veggies such as peppers, celery, carrots, cucumber.
