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Avocado dip with vegetable sticks

  • 0:20 Prep
  • 6 Servings


  • 125g baby corn
  • 1 large red capsicum, deseeded, cut into thin strips
  • 2 carrots, peeled, cut into themed shapes (see setting tips) or 5cm-long sticks
  • 2 small Lebanese cucumbers, cut into 5cm-long sticks

Avocado dip

  • 2 ripe medium avocados, halved, deseeded and peeled
  • 70g (1/4 cup) Tamar Valley Greek Style Yoghurt
  • 2 tablespoons fresh lemon juice


  • 1
    To make avocado dip, place avocado flesh in a large bowl and use a fork to mash until almost smooth. Add yoghurt and lemon juice and mix to combine. Place in a small serving bowl, cover with plastic wrap and keep in the fridge until required.
  • 2
    Arrange the corn and capsicum, carrot and cucumber sticks in a serving bowl and serve with the dip.

Source: taste.com.au


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