Dip your veggies!


I do love veggies – and even more with a dip. With a sort of Guacamole for example. It’s easy and fast – and it makes me think of Togo (yes, Togo. Not Mexico.), where we prepared it quite often. It was no problem to get good ripe avocados when we were there. We could get lemons, too – and salt and chili was always available. A plate and a fork, and everything was fine.

I still like this version more than recipes which are more Mexican (I don’t know the original or an original version). And it’s great for a bento with some carrot sticks or whatever you want to dip:

Mash one ripe avocado with the juice of 1/2 lemon until creamy, season with salt and chili powder, and you’re done.

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