Avocado Cream Dip
- 200 grams Creme Fraiche
- 2 avocados
- 1 small red onion
- 1/2 cup of fresh herbs to taste (Basil and or Mint)
- 1/2 cup of fresh herbs to taste (Basil and or Mint) Salt and pepper to taste
Place the onion and herbs into the food processor and pulse until finely chopped.
Add the avocado, creme fraiche, seasoning and process to a cream consistency. Chill.
Can be used to fill de-seeded cherry tomatoes or used as a dip with chips.
To fill de-seeded cherry tomatoes:
Cut the cherry tomatoes in half long-ways and de-seed.
Pipe the chilled cream filling into the de-seeded tomato halves.