I love this mildly spiced dip. Ideal spread on crackers or paleo breads but equally delicious served with vegetable sticks or used to top meat or fish dishes. Avocado are rich in potassium, protein and healthy fats making them incredibly nutritious and satisfying. For a less spicy option simply omit the chipotle.
Difficulty –Â Easy
Time –Â 10 minutes
Serves –Â 4-6 as a snack / dip
Avocados are packed with vitamins and minerals as well as fibre and protein. A good source of vitamin K for bone health and heart health. They also contain plenty of energising B vitamins including folate. Well known for their potassium content. Potassium is an important mineral that most people don’t get enough of and important for healthy blood pressure. While they are high in fat it is mainly healthy monounsaturated fat known for its anti-inflammatory properties.
Avocado are rich in oleic acid. This is a monounsaturated fatty acid that is also the major component in olive oil believed to be responsible for some of its beneficial effects for heart health. Oleic acid has been linked to reduced inflammation and been shown to have beneficial effects on genes linked to cancer.  Avocados are incredibly nourishing and make a speedy snack – try mashing and spreading it on my toasted paleo bread.  You can also add it to smoothies or use to make ice cream
1 chipotle pepper in adobo sauce, drained
1 tomato
1tbsp lime juice to taste
1 medium avocado, peeled and chopped
2-3tbsp greek yogurt or coconut yogurt
1/4tsp ground cumin to taste
sea salt and pepper to taste
Simply place all the ingredients in a food processor and blend until smooth. Add enough coconut yogurt to create a thick dip. Season to taste. Keep in the fridge for 2-3 days
