John Myers
Ingredients for 4 servings:
- 2 avocados, ripe
- ½ bunch radishes (one for decoration)
- some stalks of fresh tarragon (some leaves for decoration)
- 100 g cream cheese (also low-calorie)
- ½ cup yogurt
- 2 tsp mustard, grainy
- 4 tbsp lemon juice
- 1 tbsp lemon juice (if available)
- 1 clove(s) garlic (either one large or two small)
- ½ onion(s)
- Balsamic vinegar, some dashes, white
- 1 chili pepper(s), red, finely chopped and pitted
- Peppercorns, green, more to taste
- Salt (chili salt)
- Spice mix (lemon pepper)
- Pepper, mixed (to taste)
- Spice mix (Café de Paris), optional
- some sea salt
- Parmesan, finely grated fresh
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
fresh, delicious dip, not just for grilling, quick to make
Cut the ripe avocados lengthwise once all the way around, twist them against each other, and remove the stones. Scoop out the flesh with a spoon and break it up with a fork; it’s okay if some small, firm pieces of avocado flesh are still visible. Drizzle with the lemon juice. Finely dice the onion and very finely dice the garlic, and mix in. Mix in the cream cheese and yogurt, then add the mustard. Pick and chop the leaves from the tarragon and mix them in. Fold in the finely chopped chili pepper(s) (to taste). Crush the green pepper with a broad knife and mix in. Season to taste with salt and the spices, carefully adding white balsamic vinegar; it aromatically rounds out the acidity of the lemon. Add the radishes and season again with salt. Serve and garnish with thinly sliced radishes and a few leaves of fresh tarragon. Serve with a side of finely shaved, fresh Parmesan cheese. Lightly toasted white bread or baguette goes well with this. Tip: Eat as fresh as possible. Leftovers can be spiced up the next day with salt and fresh grainy mustard to make them more tasty, but it’s better to eat it all right away.
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