Avocado cream cheese spread

Ingredients for 1 servings:

• 1 avocado(s), ripe
• 200 g cream cheese, grainy
• 1 clove(s) garlic
• 1 small onion(s)
• salt and pepper
• Herbs (Herbs of Provence)
• curry powder
• 1 m.-large chili pepper(s), fresh, optional

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Avocado with cream cheese, e.g. as a spread or dip

Split the soft avocado in half, remove the pit, and scoop out the flesh with a teaspoon, then place it into a deep bowl. Mash the avocado with a fork until a paste forms. Finely chop the onion and garlic and mix in. Add a pinch of pepper, a generous pinch of salt, a dash of curry powder, and a few herbs de Provence, and stir in. Don’t be too sparing with the salt, or the mixture might come across as bland, depending on your taste. At the same time, stir in all the cream cheese. If you like it a bit spicier, you can also add a medium-sized, finely chopped chili (my personal favorite). It’s better to add a little more than too little, as the high milk content in the cream cheese neutralizes most of the chili’s heat. Place the bowl in the refrigerator for about 2-3 hours to allow the cream to infuse properly, and then enjoy. Tips: The cream tastes great (spread thickly) on a plain slice of bread or a roll, topped with a slice of cheese of your choice—delicious! Cooked ham, a piece of sheep’s cheese or even a slice of tomato are also suitable.