Mexican Avocado Dip

Mexican Avocado Dip

Core recipe

Serves 4

1 large beefsteak tomatoes

4 Spring onions

1 small ripe avocado

2 tbsp. lemon juice

155g (4oz) low-fat soft cheese (extra light philadelphia)

2 tbsp. freshly chopped coriander

Salt and freshly ground black pepper

A few drops of tabasco sauce

Finely chop the flesh of the tomato and place in a bowl.

Trim and finely chop the spring onions and mix with the tomatoes.

Half the avocado, throw away the stone, scoop out and mash the flash with the lemon juice. Mix it with the soft cheese.

Mix together the avocado with the tomato mix and spring onion along with the coriander, seasoning and Tabasco.

Serve with plenty of crisp vegetables, like peppers, celery, radishes and cucumber to dip in.