Avocado dip and tortilla chips

Name: Avocado dip and tortilla chips
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2-3 shallots or 1 small onion; 200 g small tomatoes; 1/2 bunch Dill; 1 large ripe avocado; 1-2 TABLESPOONS Lemon juice; 1/2-1 (150 g) Cup of skimmed milk yoghurt; 7-10 Tbsp salt, cayenne pepper or chili powder; 1 (approx. 100 g) Bag of tortilla chips

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2-3 shallots or 1 small onion
200 g small tomatoes
1/2 bunch Dill
1 large ripe avocado
1-2 TABLESPOONS Lemon juice
1/2-1 (150 g) Cup of skimmed milk yoghurt
7-10 Tbsp salt, cayenne pepper or chili powder
1 (approx. 100 g) Bag of tortilla chips

Directions

1
Peel and finely dice the shallots. Clean, wash, quarter, seed and finely dice the tomatoes. Wash the dill and chop finely, except for a little bit. Halve the avocado, remove the stone and peel the avocado halves
2
Roughly dice the avocado flesh and immediately puree it together with lemon juice. Stir in yoghurt. Season with salt and cayenne pepper. Fold in dill and 3/4 each of the shallots and tomatoes. Serve the dip. Sprinkle with remaining shallots and tomatoes and garnish with dill. Add the tortilla chips