Halve the avocado, remove the pip and scoop out the flesh. Place in a
food processor fitted with a metal blade and add the crème fraîche and
lemon juice. Whizz to a smooth paste. Tip in the coriander leaves and
pulse once or twice, or until the herbs are finely minced. Season with
salt and pepper and decant into a bowl.
Serve these dips with hot wedges of pita bread and a bowl of olives and feta cheese.
Serves 6-8, as a snack with bread
Reprinted with permission of Scrumptious South Africa.To visit Scrumptious South Africa's blog, click here.
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