Sicily is also growing avocados. They are local (thus sustainable), fresh, organic and really delicious. They are at the end of the season now, and since I had quite some left which were ripe, I decided to make this dip. My guests loved it so I am sharing the recipe with you. (p.s. I used the sun-dried tomatoes I made last summer in my garden)
Ingredients
Steps
– peel the avocados and remove their kernels, then chop them and transfer them into a blender;
– drain the sun-dried tomatoes and put them into the blender too;
– add the garlic cloves;
– blend everything together till you get a smooth dip;
– transfer the dip onto a bowl and top with the spices, the mint and some extra-virgin olive oil;
– you may store it in the fridge for a couple of hours before serving it for better flavor and texture.
Varied doses for servings