This platter with the ultimate creamy avocado dip paired with crispy homemade pita chips is sure to impress your friends. Plus, you’ll all benefit from the nutritional goodness of avocados, Greek yoghurt and tomatoes.
- 4 avocados (– to choose a perfectly ripe avocado, simply give the top a gentle press. If it gives slightly, it’s ready to eat)
- 1/2 cup full-fat plain Greek yoghurt
- 1 Tbsp lemon (juiced)
- 2 cloves garlic (minced)
- 3 Lebanese breads (large)
- 1 Tbsp extra virgin olive oil
- 250 g cherry tomatoes (quartered)
- 1/4 cup pine nuts
- 1/2 cup mint leaves
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Preheat oven to 200c. Split Lebanese breads into single layer, place on a lined baking tray. Drizzle with oil and add a pinch of salt. Place pine nuts in the corner of the tray to toast. Bake for 5 minutes or until bread is crispy. Break into bite-size pieces once cool.
- Meanwhile, process avocados, yoghurt, lemon juice, garlic and ⅛ tsp salt in a blender or mortar and pestle.
- To serve, spread avocado dip on a platter. Add cherry tomatoes, mint, pine nuts and pita chips.
- The unique combination of vitamins and minerals found in avocados can help keep your immune
system fighting fit, boost energy, enhance brain power, build bone, aid gut health, support healthy
skin and can even put you in a better mood. - Use gluten-free Lebanese bread or gluten- free crackers to make this recipe gluten-free.
- Use coconut yoghurt instead of Greek yoghurt to make this recipe dairy-free.
- Swap pine nuts for pumpkin seeds for a more affordable option.
- This creamy avocado dip is also ideal for meal prep as it stays fresh (and bright green!) in the fridge thanks for the lemon juice.
