2 spring onions
2 tablespoons lemon juice
1 cup lite sour cream
2 tablespoon finely chopped sundried tomatoes (semi-dreid)
1/4 cup corn kernels
1/2 teaspoon chilli sauce, more or less as desired
This dip is best made the day it is required.
The lemon juice will help prevent the avocado from discolouring.
Use a serrated knife and gently saw Crispibreads in half across the centre. Use as dippers.
Preparation time 15 minutes (Allow time to chill dip before serving.)
Serves 6 when served with crispbread or crackers.