Avocado dip trio

Avocado and Dill Salsa:

1/2 Lebanese cucumber, halved lengthways, deseeded, finely diced

1 avocado, finely diced

1/2 small red onion, finely diced

¼ cup dill, finely chopped

1 lemon, juiced

1 teaspoon white sugar

1/4 cup olive oil

Salt and freshly ground black pepper to taste

Creamy Lime Avocado:

1 avocado, roughly chopped

2 limes, rind finely grated, juiced

1 x 300g light sour cream

Pinch of cayenne pepper

Salt, to taste

Spicy Red Capsicum and Avocado Puree:

1 red capsicum, roasted, skinned and deseeded

1 avocado, roughly chopped

2 cloves garlic

1 tablespoon extra virgin olive oil

1 teaspoon Tabasco sauce

1/2 teaspoon lemon pepper

Salt, to taste

Avocado and Dill Salsa

Combine the cucumber, avocado, onion, dill, lemon juice, sugar, olive oil, salt and pepper in a bowl and mix to combine.

Creamy Lime Avocado

Place the avocado, lime rind and juice, sour cream, cayenne and salt in a food processor and blend until smooth and creamy.

Spicy Red Capsicum and Avocado Puree

Place the capsicum, avocado, garlic, olive oil, Tabasco, lemon pepper and salt in a food processor, blend for 3-4 seconds until the ingredients are combined but still chunky.

Serve the three dips with crusty bread.

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