Avocado Bell Pepper Dip

For the avocado-paprika dip, peel the peppers, halve them, remove the seeds and cut them into small pieces. Peel the young onions, wash and cut into rings.

Put both ingredients in a bowl and blend finely with sour cream. Cut the avocado in half with a knife. Separate both parts and remove the pit.

Remove the flesh with a spoon and immediately add to the paprika sour cream. Finely mash the whole thing one more time. Peel the garlic, press it through the garlic press and mix it into the dip.

Remove the white seeds from half a chili pepper, cut into fine cubes and add. Mix in cilantro or parsley. Season dip with salt, pepper, sugar and lemon juice.

Preparation Tip:

The Avocado Pepper Dip goes very well with short roasted or grilled meats, mince pies, vegetable patties, chicken nuggets, jacket potatoes, tortillas or pita bread and chapati.

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