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Avocado and potato dip.

January 1, 2012

The avocado felt reasonably soft, but it was hard to cut in half – should’ve been a clue really. Once cut it looked OK, but its resemblance to rubber was more than fleeting. Did we consign it to the compost bin? Of course not. We made potato and avocado dip.

Peel and chop one rubbery avocado into a pan with a clove of garlic, crushed, and some olive oil. Cook until it’s less rubbery. (You can, of course, bypass this stage and use a ripe, melt in the mouth eat me now or make me into guacamole avocado, but where’s the challenge in that?) Put your cooked avocado and garlic into a blender and add a little chilli powder, a squirt or two of lemon juice, some salt and some cooked potato  – in the spirit of using ingredients that might seem to be less than promising, you could use leftover potatoes – an old jacket potato perhaps? Blitz the whole lot until it’s smooth. Check for seasoning and refrigerate until you need it. Serve it a pretty bowl with carrot sticks.

I have to confess that while this dip falls in to the “interesting” category, the novelty of the potato and avocado mix does not quite lift its status to any more than that (I hope this isn’t a sign of how 2012 is going to be).  On the plus side, the bowl has a pleasing 1950s retro look about it and the carrots were organic, crunchy and sweet – achieved a visual lift in status at least.

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