Avocado, crème fraîche & coriander dip
|1||avocado — large|
|250 g||crème fraîche|
|lemon — small, juice only|
|125 ml||fresh coriander — finely chopped|
|sea salt and freshly ground black pepper|
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