Ingredients
DIP
2 large ripe avocadoes, pits and skins removed
1/2 cup pitted green olives
2 cloves garlic
1 red chili, seeded and finely chopped
2 tablespoons lime or lemon juice
3 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper
125ml water
CRUDITÉS
Cauliflower
Broccoli
Capsicum
Cucumber
Carrot
Celery
Cherry Tomatoes
Preparation
In a food processor place avocado flesh, olives, garlic, chili and citrus juice and blend until smooth Slowly add olive oil and season to taste with salt and pepper Thickness may vary but add enough water for good dipping consistency For Crudités, trim and blanch broccoli and cauliflower in boiling water Set aside for 2 minutes and then drain (can toss in a little virgin olive oil if desired) Cut carrot, capsicum, cucumber, celery into batons – approx 5cm x .05cm lengths.