My sister, who lives in Sydney, introduced me to this addictively delicious avocado dip scooped up with tortilla chips and loved by everyone who tries it. It is perfect bbq advance snack food, served on a platter for sharing but it works well as a starter on individual plates, giving fairer portion control. It really does make you very greedy. Her family and mine whip it up at the drop of a hat and though this is made with a jar of hot salsa dip, I’ve also made it with a fresh tomato salsa and that lifts it into a higher plane. I’m not certain it’s better, just different.
Serves 6 as a snack or starter
Prep: 20 min
3 large ripe avocadoes
2 large garlic cloves
300g jar hot salsa dip, preferably Doritos
300g soured cream or full fat crème fraiche
150g strong Cheddar cheese
a few sprigs of coriander
2 x 200g tortilla chips
Run a sharp knife round the avocadoes, twist apart, remove the stone and scrape the flesh into a bowl. Peel and finely chop the garlic. Dust with 1/4 tsp salt and crush to a paste. Mash the garlic paste and the juice of 1 lime into the avocadoes. Taste and add more lime juice if you think it needs it. Smooth the avocado onto a platter or in the middle of 6 side plates. Spoon the tomato salsa over the top. Stir the soured cream and gently spread it over the salsa. Grate the cheese over the top and decorate with coriander sprigs. Chill until required. Serve the avocado with tortilla chips, advising your guests to scoop through the layers for each mouthful.