I remember my earlier versions of this avocado dip when I was a student – thick, chunky and crammed full of ingredients that shouldn’t have been there, like sour cream and tomatoes! Oh, the travesty. Now I only ever make this authentic recipe, shown to me in Guadalajara, MEXICO and it’s absolutely divine.

 

YOU WILL NEED:

2 ripe avocados

2 small green chilies, de-seeded

¼ cup fresh coriander

Lime from one lime

Cold water

½ cup grated cucumber (optional)

 

WHAT TO DO:

Scoop out the avocado and put all the ingredients (except cucumber if using) into a blender, food processor or hand blender, and blend until very smooth. You can add water to get it to a runny consistency as it is a sauce after all.

 

HEALTHY OPTION:

Stir through grated cucumber just before serving for a light and fluffy variation.