Avocado Dip recipe with fresh sour cream can suit Fajita’s, Tortilla’s and even fresh vegetables such as celery and carrots. My luxurious meal is always Fajita’s set without the meat in Thank God It’s (TGI) Friday’s restaurant. I make it a point that I visit TGI Friday at least once a year with my siblings. While I am gulping the Fajita’s bread with the 3 varieties of dip’s, my siblings will continue eating the Chicken Fajita.
Ingredients:
1 ripe avocado
1 teaspoon mustard sauce
A pinch of salt
¼ fresh lemon juice
1 tablespoon olive oil
1 teaspoon fine cane sugar
Finely Ground black pepper
25 ml fresh sour cream
Method:
Cut avocado into half and scoop out the flesh into the blender. Add in the mustard sauce, lemon juice, sugar, salt and pepper to the blender and blend till the ingredient mashed as a paste. Pour the paste to a bowl and beat the sour cream to the mixture. Finally, it’s ready to be served as a dip even for fresh vegetables such as celery, carrots, turnips and cucumber.
