Me and avocado, me and dip? Like a strange thing right? Me, the typical Malaysian who is mostly showcasing our local sambal dip (Sambal Belacan) or Indian style chutney (Indian Mango Chutney), and all of a sudden, you actually see a dip made from Avocado in this precious space of mine? Honestly, to tell you the truth, maybe you already know it as well, me settling for our local produce and for a change, I decided I will pay for Avocado. To say Avocado is pricey, I am not really sure. RM5.00 for a single avocado? What do you think? I suppose once a while paying a bit more for ingredients, especially for an imported ingredient should be a fair deal right? Right. Back home with the single avocado, and already by then I had visualized a dip, this Creamy Avocado Yogurt Dip (Creamy Mushroom Soup & Creamy Coconut Lentil Curry) came into our food picture. Yogurt of course as you know is one of my favourite ingredients (Cucumber Yogurt Salad) and yogurt pulsed alongside avocado, mint leaves, olive oil, salt and pepper for this Creamy Avocado Yogurt Dip, served with fresh salad (Asian Watermelon Salad) and crackers. Platter food (Gado Gado).
For the dip
1 medium size avocado - remove skin and seed and diced.
2 tbsp yogurt (or as needed)
1/2 handful mint leaves
2 tbsp olive oil
Salt and pepper for taste
For the salad
Red capsicum - remove seeds and sliced thinly
Cucumber - sliced into long thin stripes
Tomato - sliced thinly
2-3 pieces chicken bacon - fried till crispy and cut into small pieces
Add all the ingredients for the dip into the processor/blend.
Pulse till smooth and creamy.
Scoop into a serving bowl.
Gently mix up the ingredients for the salad with a pinch of salt.
Serve with the dip and some crackers.