Avocado and gherkin dip

This creamy, punchy avocado and pickle dip is delicious for dipping sweet potato wedges or used in a sandwich or wrap

This is a great recipe for when you’re got a ripe avocado or two that need using up quickly… we all know they don’t stay ripe for long before turning bad.

The creamy avocado pairs so well with the sweet, punchy pickled gherkins.

This couldn’t be easier to make, and if you’ve got a few avocados, scale up and store leftovers in the fridge (use within 3-4 days).

Dip wedges in it, serve in a sandwich or wrap, or even use a dip for crisps/tortilla chips.

You’ll need:

• 1 avocado

• 2 heaped tablespoons Greek yogurt

• 1 heaped tablespoon mayonnaise

• 1-2 gherkins, finely chopped

• 1 tbsp pickle juice from gherkin jar

Scoop out the avocado flesh into a bowl and smash it with a fork or knife.

Add the yogurt, mayonnaise, gherkin, gherkin juice and season with salt and pepper. Mix until well combined.

Use as a dip or sauce. And leftovers can be kept in the fridge for 2-3 days.