John Myers
Ingredients for 4 servings:
- 2 avocados, ripe
- 1 shallot(s)
- 1 pepper, red
- 1 garlic clove(s)
- 2 vine tomatoes
- ½ lemon(s)
- n. B. Salt and pepper, black from the mill
Instructions
Working time approx. 10 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 10 minutes
easy and fast with the Quick-Chef
First, peel and halve the shallot. Then, wash, halve, and deseed the bell peppers. Place both in the Quick-Chef and chop using the blade attachment. Crush the garlic clove, quarter and deseed the vine tomatoes, juice the lemon, halve the avocados lengthwise around the pit and scoop out any brown bits with a spoon, removing any brown bits. Chop all ingredients in the Quick-Chef until the desired consistency is reached. Season to taste with salt, pepper, and a little more lemon juice, if desired. Tips: Refrigerate for 1 to 2 hours before serving—it will taste even more intense! Leave an avocado pit in the dip until serving—it won’t brown as quickly. If the dip isn’t green enough for you, you can add some frozen peas to the Quick-Chef. 210 kcal per serving.
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