A wonderfully simple recipe using avocados as a base. It’s great as a topping for nachos, a dip for veggie sticks or even as a salad dressing. All you need is a blender…uhm, and the ingredients.


 1 1/2 avocados

1/2 tsp freshly cracked pepper

1/2 tsp celtic sea salt (or to taste)

2 Tbs dill

2-3 Tbs apple cider vinegar (how much you have to use to give it a sour cream-y taste depends on the brand, or even the batch, of apple cider vinegar… so start with 2 Tbs and add more if it doesn’t taste sour enough)

and blend on high speed until very creamy. You really don’t want any lumps in this (unless you do, of course), so whiz away!

 We’re eating avocado almost every day. We use it instead of oil in salad dressings, chuck it into smoothies, make pudding or dips with it or just eat it straight. It’s probably Jamie’s favorite solid food, which she doesn’t just eat but also applies generously to her face, our legs and arms and any furniture within reach.