If you have lots of other hot dips, you can miss out the chillies in this one and use it as a cooling dip.


1 ripe avocado, mashed with a fork
1 or 2 cloves of garlic, crushed
1 tomato, finely chopped
finely chopped fresh chilli such as  1 Sante Fe, 1/2 Hot Wax, 1 tsp Aji Limon (add enough to achieve heat level you prefer)
Squeeze fresh lime juice (to taste)
pinch sea salt (optional)


Mix everything together in a bowl.

This dish is best eaten as soon as it is made. If you are keeping for later, stop it going brown by squeezing lime juice over the top and covering.


Serve as a dip with tortilla chips, veg sticks, pitta bread

Also good as a side to Chilli con carne, tacos or a filling for burritos, wraps or pitta sandwiches