Ingredients
3 ripe avocados
¼ cup sour cream
1 tablespoon lemon juice
1 spring onion, trimmed
1 clove garlic, finely grated
¼ cup fresh Italian parsley leaves
1 small bunch of basil leaves
1 small bunch of fresh dill
Sea salt
Cracked pepper
Slice the avocados in half and carefully remove the stone. Scoop out the flesh and place in a food processor with the remaining ingredients, blitz until smooth. Season with salt and pepper. The dip can be made a few hours in advance, best kept in a sealed container in the refrigerator.
Recipe created for The Avo Tree by Olivia Galletly @Thehungrycooknz
