This avo dip is perfect for all your snacking needs
Feeling a bit bored with your snack routine? Whip things up with Khanya Mzongwana’s delicious spinach, avo and basil dip. Served here with crispy baby marrow ribbons, it would also work a treat with any baby veg you’ve got lying around. Get dipping!
Ingredients:
For the dip:
- 4 avocados, peeled and stoned
- 4 lemons, juiced
- A handful baby spinach, washed
- ½ cup double-thick plain yoghurt
- 3 T Woolworths Basil Pesto
- Sea salt and freshly ground black pepper, to taste
For the chips:
- Oil, for frying
- 120 g flour
- 2 T Woolworths Cajun Seasoning
- 100 g baby marrow ribbons
- 2 free range eggs, beaten
Method:
- Place all the dip ingredients into a food processor and blend until just smooth. Check the seasoning and adjust if necessary.
- Heat the oil in a wok or pan. Combine the flour and Cajun seasoning, and toss the baby marrow ribbons in the seasoned flour. Shake off the excess flour and dip the baby marrow into the beaten egg, then into the seasoned flour once more.
- Check the temperature of the oil by dropping a small piece of the baby marrow into the oil. If it bubbles like crazy and stays afloat, the oil is ready. Drop the baby marrow ribbons into the oil and gently separate using tongs or a slotted spoon. Once they’re golden and crisp, remove from the oil and drain on kitchen paper.
- Smear the dip onto a plate and top with the baby marrow.
Serves 4-6
(Note – this dip will also work like a charm for all your crudité/snack needs: cucumber or carrot sticks, celery, mange tout, baby corn, it all works … get dipping!)
No time to blend stuff?