Avocado Sweet Chilli Dip
Avocado Sweet Chilli Dip is quick and easy to make. Smooth and creamy, it is perfect to serve with pita chips as an appetizer or starter!
Servings: 4
Calories: 265kcal
Equipment
- 1 Food processor
Ingredients
- 3 hass avocados Note 1
- ¼ red onion peeled, Note 2
- 2 tablespoon sweet chilli sauce
- ½ teaspoon cracked black pepper
- ¼ teaspoon salt
Instructions
- Dice the onion: Peel the skin from the red onion cut into halves and then quarters. Add one quarter to the food processor and finely dice, then remove and place in a small bowl.
- Prepare the avocadoes: Peel the avocados, remove the seed and scoop the flesh into the food processor, blitz till a smooth consistency.
- Combine: Add the sweet chilli sauce, salt and pepper and pulse to combine.
- To serve: scoop the dip into a serving bowl and serve with hot homemade pita chips.
Notes
- Note 1 - Avocadoes: Hass are my favourite and recommended to use for the recipe. Choose ripe avocadoes that are soft but not mushy when pressured slightly in the palm of your hand.
- Note 2 - Red onion: you can use more than ¼ of the onion. I use ¼ to ⅓ of a whole red onion. Go slow when adding it, taste after adding the 1st quarter and add a little bit more as desired. Too much and you will cross the point of no return and the onions will overload the flavour of the avocadoes.
- Note 3 - Serving Suggestions: I like to serve this dip with whole wheat pita chips. You can do the same or serve with toasted (warmed) store bought corn chips.
Nutrition
Calories: 265kcal | Carbohydrates: 19g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 241mg | Potassium: 755mg | Fiber: 10g | Sugar: 6g | Vitamin A: 222IU | Vitamin C: 16mg | Calcium: 22mg | Iron: 1mg