Ingredients
- 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
Preparation
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.
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