Avocado dip with Mestemacher TOMATO & MOZZARELLA POWER SNACK
- Remove the ripe avocados from their peels and mash the flesh using a fork. Add the yoghurt and cream cheese and mix together well.
- Chop the onion finely. Halve the tomatoes, remove the seeds and dice finely. Carefully fold both into the dip.
- 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.
- Garnish with some paprika powder and parsley and serve with the crackers.