Ingredients
4 avocados
½ 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
¼ cup pine nuts
¼ cup mint leaves
Method
1
Preheat oven to 200c.
2
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.
3
Meanwhile, process avocados, yoghurt, lemon juice, garlic and ⅛ tsp salt in a blender or mortar and pestle.
4
To serve, spread avocado dip on a platter. Add cherry tomatoes, mint, pine nuts and pita chips.
Recipe developed by Lyndi Cohen for Australian Avocados
Notes: Use gluten-free Lebanese bread or gluten-free crackers to make this recipe gluten-free.<br />Use coconut yoghurt instead of Greek yoghurt to make this recipe dairy-free. <br />Swap pine nuts for pumpkin seeds for a more affordable option.
Ingredients
4 avocados
½ 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
¼ cup pine nuts
¼ cup mint leaves