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Avocado, Tomato & Corn Crispibread Dip

Ingredients

1 avocado

2 spring onions

2 tablespoons lemon juice

1 cup lite sour cream

1 tablespoon finely chopped sundried tomatoes (semi-dreid)

1 teaspoon Orgran Tomato Soup Mix

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.

Method

1. Remove skin and seed from avocado.
2. Trim and chop spring onions.
3. Place all the ingredients into the bowl of an electric food processor.  Process until ingredients are well combined.
4. Place into a serving bowl.  Cover and refrigerate until required.

Comments

Gluten free Avocado, Tomato & Corn Dip recipe