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5081264-LR ACTIFRY GB TEFAL
Avocado dip
Serves: 4-6 • Preparation: 10 minutes
I n g r e d i e n t s
•
2 ripe avocados
•
2 teaspoons lemon juice, or to taste
•
4
reduced-calorie
mayonnaise
•
1 clove garlic, crushed (optional)
Halve, stone and peel the avocados. Place the flesh in a bowl with the lemon juice and mash
1
until smooth and combined.
Stir in the mayonnaise, garlic, if using, spring onions and snipped chives and mix well. Season
2
to taste with salt and pepper. Spoon into a small serving bowl and serve with cooked potato
wedges or chips.
V a r i a t i o n s
•
For a slightly creamier dip, add a little extra mayonnaise, to suit your taste.
•
Use crème fraiche in place of mayonnaise, if desired.
N u t r i t i o n i n f o r m a t i o n p e r s e r v i n g ( s e r v i n g 6 )
124 kcal / 511kJ
•
Protein: 1 g
•
Fat: 13 g
Red pepper dip
Serves: 4-6 • Preparation: 10 minutes
I n g r e d i e n t s
•
150 g (51/2 oz) crème fraiche
•
1/2 clove garlic, crushed
•
1 small shallot, finely chopped
•
1/2 small red pepper, seeded and diced
•
1/2 small green pepper, seeded and diced
Place the crème fraiche, garlic, shallot, red and green peppers and lemon juice in a blender or
1
food processor. Blend until relatively smooth and well combined.
2
Add salt and pepper to taste, together with a little paprika, if using, and blend to mix.
Spoon the mixture into a small serving bowl, garnish with extra finely chopped red and green
3
peppers and serve with cooked potato wedges or chips.
N u t r i t i o n i n f o r m a t i o n p e r s e r v i n g ( s e r v i n g 6 )
97 kcal / 399kJ
•
Protein: 1 g
•
Fat: 10 g
13/03/07
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•
2 spring onions, finely chopped
•
1 tablespoon snipped fresh chives
•
Salt and freshly ground black pepper, to
taste
•
Saturated fat: 3 g
•
Carbohydrate: 2 g
•
1 teaspoon lemon juice
•
Salt and freshly ground black pepper, to
taste
•
Paprika, to taste (optional)
•
Extra finely chopped red and green pepper,
to garnish
•
Saturated fat: 7 g
•
Carbohydrate: 1 g
•
Fibre: 1.7 g
•
Salt: 0.2 g
•
Fibre: 0.2 g
•
Salt: trace
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