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


2 ripe avocados, mashed with a fork
2 or 3 cloves of garlic, crushed
2 tomatoes, finely chopped
1 tsp finely chopped fresh chilli (medium heat)


Mix everything together. 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.