Spicy guacamole dip
Time to make: 10 mins
(at time of publication)
Nutrition Info.(per serve)
1 ripe avocado
1/2–1 tablespoon lemon juice
1 spring onion, finely chopped
1–2 cloves garlic, crushed
1 small red chilli, deseeded, finely chopped
few drops Tabasco sauce (optional)
1 1/3 cups low-fat Greek-style yoghurt
1 teaspoon dukkah
3 wholemeal pita breads, cut into triangles, sprayed with olive oil and grilled until crispy
1 cup carrot sticks
1 cup capsicum sticks
1 cup celery sticks
sprinkling chilli flakes (optional)
Total fat 11g
Saturated fat 2g
Dietary fibre 4g
1 Mash the avocado with lemon juice, then mix in the spring onion, garlic and chilli. Add the remaining ingredients and mix well.
2 Season to taste; chill. Serve with pita chips and vege sticks, and a sprinkling of chilli flakes if desired.
Make it gluten free: Use gluten-free wraps instead of pita breads, and check Tabasco sauce, yoghurt and dukkah are gluten free.
- This dip will keep in the fridge for two days.
- Re-taste dip just before serving as flavours can alter while chilling.