Prep 10 mins
Cook 0 mins
An avocado, anchovy & chili dip ideal served with melba toast or tortilla chips
- 2 avocados, skinned & stoned
- 2 ounces anchovies, drained
- 1 red chili pepper, deseeded & chopped
- 2 tablespoons creme fraiche
- fresh ground black pepper
- Place all the ingredients except for the seasoning into a food processor and process until smooth.
- Season then serve with tortilla chips or melba toast.