Avocado & Coriander Dip
I know coriander can be divisive but it’s one of my absolute favourite herbs. I could literally eat a salad made of it but pared with avocado you can’t go wrong.
This versatile guacamole-ish dip makes a fantastic addition to poached eggs, sandwiches, with crackers or veggie sticks.
Makes 8 Serves
Cook Time - 5 mins
Equipment - Blender
Ingredients
3 medium Avocados, perfectly ripe please!
1 entire bunch of Coriander including the roots, (after a good wash to make sure there’s no grit)
3 tbsp Guacamole spice mix - I like the Herbies brand but whatever works!- (onion, garlic, cumin, red and green bel peppers, salt, amcur (mango), lemon, pepper, lemon myrtle, chilli, oregano)
~ 1 tbsp Salt to taste
Method
Wash the coriander exceptionally well to ensure there is no grit left in the root
Combine all ingredients in blender
Blend until texture is smooth and creamy (longer than you expect)
Enjoy with veggie sicks/crackers/corn chips; with salad; or as an alternative to butter on toast/in sandwiches
Tips
Tips- make sure you use ripe avocados! (pop them in a bag with bananas to speed up the process)
Variations- add greek yoghurt for an extra creamy version; switch up the spice combinations (lime/chilli/garlic; smoked paprika; dukkah; zaatar etc)
Serving suggestions- with carrot/cucumber/celery sticks; on crackers/chips; spread on toast; alternative to butter in sandwiches
Store refrigerated in airtight container for up to 4 days; freezes well.
