There's been a slight hiatus on Mexican food at our place due to Mr Tea having travelled to Mexico recently, but tonight I could I wait no more!
When your avocados are on the edge of ruin they'll thank you for mashing them into this tasty dip, rather than relegating them to the bin.
The following recipe makes enough for several burritos or to serve with a selection of other dips. Obviously if you're feeding the masses, double or quadruple the quantities as need be.
40gm cream cheese (this a rough guide, you may need more or less depending on the size of your avo)
1/2 - 1 small red chili, finely chopped
1/4 - 1/2 red or yellow capsicum, finely diced
1/4 red onion, finely diced
1/2 tomato, seeds removed and finely diced
1 clove garlic, crushed or finely chopped
1tbsp fresh coriander, finely chopped
juice of half a lime
salt and pepper to season
Once you've prepared all your ingredients, mash the avocado in a medium sized bowl. Add the cream cheese and stir well to combine. Dip your very clean finger in and taste for texture. Adjust cream cheese if necessary.
Add the lime juice first to stop the avocado starting to brown and then add all the other ingredients. Stir very well to combine and then dip a different finger in to taste (no one likes double-dipping remember). Adjust any ingredients as necessary, I sometimes find the lime juice or coriander may need a little extra.
Season with salt and pepper.
Serve with corn chips or crackers; carrot or celery sticks; or cut some flour tortillas into bite-size triangles and grill to make your own little dipping implements.
This dip can be covered and chilled to serve later on if need be.