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Mexican Dip

Serves 2


  • 1 Avocado from Mexico
  • 1  chopped green onion (or scallion)
  • 1 lime juice
  • ¼ teaspoon minced garlic
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • Hot sauce to taste


  1. Cut avocado in half lengthwise around the pit; twist to separate the halves.
  2. Strike the pit with the blade of a sharp knife, and remove pit.
  3. Cut the flesh into cubes; using a large spoon, scoop flesh out of skin into medium bowl.
  4. Gently toss with green onion, limejuice, garlic, salt and pepper being careful not to mash avocado.