|Unfortunately not my dip - we were far too|
keen to eat it - but one that looks like mine!
As part of my consideration (of the shopping list), I had pondered on whether the avocado in the vegetable drawer of the fridge would be too old for use in a salad on Sunday. I decided it was.
So I made Avocado and Stilton Dip with it instead. It was beautiful with oatcakes and according to Hubby, went admirably well with Kettle Chips, too.
AVOCADO & STILTON DIP
A ripe avocado
1 tsp lemon juice
2 tbsp greek yoghurt
A 2cm square cube of blue cheese - I used Stilton
1 tbsp mayonnaise
salt & pepper to taste
1. Cut the avocado in half, remove the stone and skin, then dice into a bowl.
2. Add the lemon juice and mash with a fork. It is not necessary to eliminate all lumpiness, because of the lumps of blue cheese. If lumps bother you, them prepare in a blender.
3. Add the greek yoghurt and stir to combine. Then crumble the cheese in and stir to combine. Next, add the mayonnaise and stir to combine again.
4. Taste, which will help you to decide how much salt & pepper you prefer. Season and stir one last time.
Break out the crudites!