Silken tofu and ripe avocado give this dip a lusciously thick, creamy texture, with the jalapeños and lime adding a refreshing bite. Serve with crudités and small grissini bread sticks.
INGREDIENTS
300 grams silken tofu, drained
1 large ripe avocado
½ packed cup coriander, roughly chopped
3 tablespoons olive oil
¼ cup sliced jalapeños in brine, drained
1 tablespoon jalapeño brine
finely grated zest 2 limes
2 tablespoons lime juice
2 cloves garlic, crushed
1 teaspoon caster sugar
1½ teaspoons sea salt
To serve
toasted sesame seeds and olive oil
METHOD
Place all the ingredients in a food processor and blend until silky-smooth or place in a deep bowl and use a stick blender.
To serve: Transfer to a serving bowl and top with sesame seeds and a drizzle of olive oil. Makes about 2 cups
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!