Mexican Dip with Chips Recipe

Ingredients

• 2 medium-ripe avocados

• juice of 1 lime

• 1/2 small onion, finely chopped

• 1/2 red chili, seeded and finely chopped

• 3 tomatoes, skinned, seeded and finely diced

• 30ml/2 tbsp chopped fresh coriander

• 30ml/2 tbsp soured cream

• salt and ground black pepper

• 15ml/1 tbsp soured cream and pinch of cayenne pepper, to garnish

For the mustard dip

• 150ml/5 oz bag tortilla chips

• 30ml/2 tbsp finely grated mature Cheddar cheese

• 1.5ml/1/4 tsp chili powder

• 10ml/2 tsp chopped fresh parsley

Serves 4

Method:

1. Halve and stone the avocados and remove the flesh with a spoon, scraping the shells well.

2. Place the flesh in a blender or food processor with the remaining ingredients, reserving the soured cream and cayenne pepper. Process until fairly smooth. Transfer to a bowl, cover and chill in the fridge until required.

3. To make the chips, preheat the grill, then scatter the tortilla chips over a baking sheet. Mix the grated cheese with the chili powder, sprinkle over the chips and grill for about 1-2 minutes, until the cheese has melted.

4. Remove the avocado dip from the fridge, top with the soured cream and sprinkle with cayenne pepper. Serve the bowl on a plate surrounded by the tortilla chips, garnished with the chopped fresh parsley.