This always seems to go down well because most people love both avocados and garlic. I use dried, minced garlic here, rather than chopping or crushing fresh cloves. It permeates the pâté better and even garlic addicts don’t always enjoy crunching on a piece of raw garlic.
Serves 4 for a starter
1 ripe avocado
at
least 1/2 tsp dried minced garlic
thick
yoghurt
salt
and pepper
Method:
- Cut the avocado in half and scoop out the flesh.
- Add the garlic and mix well, mashing the avocado.
- Now add the yoghurt: it’s hard to say how much, because it all depends on the size of your avocado – and its stone! However, you want to add sufficient to make a good, thick paste.
- Season with plenty of salt and pepper. Taste and add more garlic if you think it can take it.
- Serve with bread or crackers.
Variations:
- Add some chilli flakes or hot sauce for a bit of zing
- Use mayonnaise instead of yoghurt
- Cheat and buy some ready-made aïoli to mix with the avocado!