Avocado Yoghurt Dip Recipe

Prep Time: 15 minutes

Ingredients:

• 2 to 3 shallots, coarsely chopped
• 1 small sweet red or white onion, coarsely chopped
• 1/2 small green bell pepper, coarsely chopped
• 2 tablespoons chopped green onion tops
• 2 large ripe avocados, peeled, pitted, and coarsely chopped
• 1-1/2 tablespoons fresh lemon juice, or to taste
• 1/2 cup plain yoghurt or sour cream (see Note)
• 1/4 cup mayonnaise
• 1 teaspoon crumbled dried dill or tarragon, or to taste
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground white pepper
• Coriander sprigs
• Tortilla Chips

Preparation:

Creme Fraiche Place shallots, onion, bell pepper, and green onion tops in a food processor or heavy-duty blender and process until finely minced. Add avocados and lemon juice and process until no lumps remain. Add yoghurt, mayonnaise, dill, salt, and white pepper, processing until completely combined. Taste and adjust seasonings if need be.

Pour into serving dish. Place a piece of plastic wrap on the surface of the dip, making sure it touches the dip all the way around, and chill for several hours. Garnish with coriander (cilantro) just before serving. Serve with tortilla chips or vegetable crudites. Use within 24 hours. With longer storage, the dip may begin to turn dark and separate.

Note: You may substitute for the yoghurt or sour cream, if you wish.

Yield: About 3 cups