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Hot 'n' Smoky Avocado Dip

Total votes: 608

Ingredients

12 wonton skins

Vegetable oil, for brushing

DIP

1 long red chilli

2 ripe avocadoes

½ tsp smoked paprika

juice of 1 lime

½ cup chopped coriander leaves

Method

Roast chilli on an open flame until skin is charred and blackened. Place in a zip lock bag or a bowl covered with cling film for 5 minutes. Peel. Finely chop flesh and seeds.Process avocado with roasted chilli, paprika, lime juice and coriander until coarsely chopped. Season.

Preheat oven to 180C.

Brush wonton skins with oil and place on an oven tray in a single layer.

Bake for 5-8 minutes or until golden and crisp.

Serve dip with wonton crisps.

 TIPS

 If you prefer a spicier dip, try using a small red chilli which has a bigger kick.

This dip would also be great in quesadillas or tacos. 

  • Serves 12
  • Preparation Time 15 minutes

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