Red Hill Avocados have begun harvesting their magnificent fruit and are looking forward to a good season ahead. Their avocados are beautifully creamy and rich in flavour. Here are a couple of dips to whizz up if you’re looking for a light meal option or need to ‘bring-a-plate’, now that we can socialize in a gathering again. Serve with a selection of crudités, crackers or sliced baguette.

AVOCADO WITH CORIANDER & GOATS CURD

makes about 1⅓ cups

3 small Hass avocados, stone and peel removed

2 tablespoons lemon, or lime juice

1 cup coriander leaves

¼ cup goats curd, or Greek yoghurt (or coconut yoghurt)

¼ teaspoon sea salt

ground black pepper (optional)

coriander oil (optional extra)

½ cup coriander stems

¼ cup extra virgin olive oil

If making the coriander oil, blend the coriander stems and oil in the small bowl of a food processor until finely chopped. Alternatively, use a mortar and pestle to crush stems with the oil. Strain the oil mixture through a fine mesh sieve, discarding solids. Set aside the infused oil.

For the dip place the avocado, and all ingredients in the small bowl of a food processor. Blend until smooth or desired consistency. Alternatively, if not using a processor, finely chop the coriander, then place all ingredients in a bowl and mash with back of a fork until well combined. Adjust the flavour if necessary, adding extra salt, lemon, or lime juice and grinding of pepper.

Serve dip in a bowl or pile onto individual plates then form a hollow on top with the back of a spoon. Pour the infused coriander oil into the hollow. Serve straight away.

Other flavour additions using one or more of the following:

1 garlic clove

1 long red chilli, finely chopped

2 spring onions, finely chopped

replace ½ cup coriander with mint leaves

To store: The dip is best used within a few hours of making. To avoid browning, cover the surface with plastic (environmentally friendly) to prevent oxidation. Store in an airtight container in the refrigerator for up to a day.

AVOCADO WITH BLUE CHEESE AND WALNUTS

makes about 1 ⅓ cups

3 small Hass avocados

1 ½ tablespoons verjuice

2 tablespoons roasted walnuts, or pinenuts

¼ cup blue cheese, or crème fraiche

¼ teaspoon sea salt

ground black pepper (optional)

Place avocado, and lemon juice in the small bowl of a food processor. Blend until smooth Add the remaining ingredients and pulse to combine well, you’re looking for texture from the nuts and blue cheese as well. Adjust the flavour if necessary, adding extra salt or lemon juice and grinding of pepper. Alternatively, if not using a processor, finely chop the walnuts, then place all ingredients in a bowl and mash with back of a fork until well combined to desired consistency.

Hint: Replace the verjuice with lemon juice, although the flavour will be slightly more acidic.

To store: The dip is best used within a few hours of making. To avoid browning, cover the surface with plastic (environmentally friendly) to prevent oxidation. Store in an airtight container in the refrigerator for up to a day.

Recipes by Fiona Hammond, November 2021

AVOCADO DIPS