Ingredients
2 ripe avocado
2 tbsp finely chopped spring onions whites
1 1/2 tbsp lemon juice
1 tbsp chopped tomatoes
1 tsp chopped green chillies
salt to taste

For Serving
baked tortilla chips
potato wedges

Method

Cut the avocados into half and scoop out all the pulp. Mash it with the back of a spoon.
Add all the remaining ingredients and mix well.
Keep refrigerated for at least an hour. Served chilled.
Serve with baked tortilla chips and potato wedges.

Handy tip :

Put a little lemon juice in a thin layer on the surface of the avocado dip. Keep covered to prevent it from oxidising and turning black.

RECIPE SOURCE : Chips and DipsBuy this cookbook