Avocado dip with Mestemacher TOMATO & MOZZARELLA POWER SNACK

Photo credits: Susanne Brauer


  1. Remove the ripe avocados from their peels and mash the flesh using a fork. Add the yoghurt and cream cheese and mix together well.
  2. Chop the onion finely. Halve the tomatoes, remove the seeds and dice finely. Carefully fold both into the dip.
  3. Season with curry, salt, pepper, chilli powder, and paprika powder. Add the lemon juice in a final step. Refrigerate for one hour for taste to unfold.
  4. Garnish with some paprika powder and parsley and serve with the crackers.


  • 2 ripe avocados
  • 100 grams of cream cheese
  • 50 grams of plain yoghurt
  • 1 small onion
  • 2 tomatoes
  • 1-2 tsp. lemon juice
  • ½ tsp. curry powder
  • ½ tsp. paprika powder
  • 1 pinch of chilli powder
  • Salt and pepper according to taste
  • some parsley for garnishing