Vegan avocado and lime dip for raclette and fondue

Vegan avocado and lime dip made with avocados, tomato, shallot, coriander and lime juice. Ready in 10 minutes, for raclette, fondue and snacks with veg sticks.

At a glance

• Serves 4
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 138 kcal per serving
• Protein: 2 g
• Fat: 11 g
• Carbs: 4 g

Ingredients

• 2 avocados
• 1 unwaxed lime
• 1 tomato
• 1 shallot
• 1 garlic clove
• 1 bunch of coriander
• 1 pinch of chilli flakes
• 1 pinch of salt

Method

You’ll need: chopping board · knife

1. Halve the avocados, remove the stones and scoop the flesh out of the skins with a spoon.
2. Squeeze the lime and mash the avocado with the lime juice using a fork.
3. Deseed the tomato and dice it finely. Chop the shallot, garlic and coriander.
4. Stir in the tomato, shallot, garlic and coriander and season with the chilli flakes and salt.
5. Lay cling film directly on the surface and chill the dip until you're ready to eat.

Good to know

Alongside cheese and creamy sauces, this dip brings something fresh to the table. It's quick to make and goes with potatoes, prawns and veg. If you don't like coriander, use parsley.

Swaps

Coriander → parsley. Shallot → spring onion. Lime → lemon. Chilli flakes → fresh chilli.

Cooking tips

Don't bother leaving the stone in the dip – it hardly stops it browning. Lime juice and cling film pressed onto the surface work better.

Storage

With cling film on the surface, the dip keeps for 1 day in the fridge.

Allergens

Vegan, gluten-free, no milk, egg or nuts. Without the chilli, it's also suitable for children; suitable in pregnancy.

Frequently asked questions

How long does avocado and lime dip keep in the fridge?

With cling film on the surface, the dip keeps for 1 day in the fridge.

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