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2 ripe avocados
Juice of half a lemon
1 tablespoon olive oil
1 teaspoon prepared French mustard
1 teaspoon caster sugar
Pinch of salt
Freshly ground black pepper
125 ml (1/4 pint) double cream |
Remove skin and stone from avocados.
Mash the flesh well with a fork.
Mix together lemon juice, mustard, sugar, salt and pepper and then stir
into the avocado pulp. Beat cream until thick and forming soft peaks. Fold
into avocado mixture and serve with potato or corn crisps, sticks of
celery and carrot or sprigs of raw cauliflower.
This dip can be frozen. Thaw at room temperature for about 6 hours before
serving. |
