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Spicy guacamole dip

Author: Sarah Swain - Food writer, stylist and recipe creator

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Our healthier gaucamole is spiced up with chilli, Tabasco and is balanced with cool, low-fat Greek yoghurt. Perfect with fresh chopped veg and pita chips.

Serves: 6 (with dippables)

Time to make: 10 mins

Ingredients

More weights & measures

1 ripe avocado
½–1 tablespoon lemon juice
1 spring onion, finely chopped
1–2 cloves garlic, crushed
1 small red chilli, deseeded, finely chopped
few drops Tabasco sauce (optional)
1 ⅓ cups low-fat Greek-style yoghurt
1 teaspoon dukkah
To serve
3 wholemeal pita breads, cut into triangles, sprayed with olive oil and grilled until crispy
1 cup carrot sticks
1 cup capsicum sticks
1 cup celery sticks
sprinkling chilli flakes (optional)

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

1 Mash the avocado with lemon juice, then mix in the spring onion, garlic and chilli. Add the remaining ingredients and mix well.

2 Season to taste; chill. Serve with pita chips and vege sticks, and a sprinkling of chilli flakes if desired.

Variations

Make it gluten free: Use gluten-free wraps instead of pita breads, and check Tabasco sauce, yoghurt and dukkah are gluten free.

HFG tip

This dip will keep in the fridge for two days.
Re-taste dip just before serving as flavours can alter while chilling.

Nutrition Info (per serve)

Calories 198cal

Kilojoules 830kJ

Protein 8g

Total fat 11g

–Saturated fat 2g

Carbohydrates 15g

–Sugars 5g

Dietary fibre 4g

Sodium 180mg

Calcium 140mg

Iron 1mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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