This lovely creamy dip is a terrific alternative to the better known guacamole. Good as a dip with rainbow vegetable sticks—or serve it with lamb kebabs or grilled cutlets.

This lovely creamy dip is a terrific alternative to the better known guacamole. Good as a dip with rainbow vegetable sticks—or serve it with lamb kebabs or grilled cutlets.

It’s from my new book, “Mini Chef” (New Holland $24.95) which you’ll find in all good bookstores nationally.

Preparation time: 10 minutes

Equipment
Measuring cups and spoons
Chopping board
Food processor or blender

Ingredients
1 large avocado, seeded, peeled and mashed
1 cup (250ml/8fl oz) creamy natural yoghurt
1 small clove garlic, finely chopped (optional)
2 tablespoons fresh basil, chopped
2 tablespoons fresh mint, chopped
1 small Lebanese cucumber, seeded and finely diced
Salt and freshly cracked pepper
Juice of ½ lemon

Method

1. Combine all the ingredients in a bowl, mix well.
2. Taste for seasoning and add more herbs, lemon juice or salt and pepper to suit your taste.
   

www.sheridanrogers.com.au