Almond and avocado dip

10 min



200 g avocado
80 g yogurt
2 tbsp almond tahini
1 tbsp lemon juice
2 tbsp finely diced red onion
salt, black pepper
1 tbsp olive oil
1 pack of “Soleti” sticks
roasted almonds for decoration

Puree the avocado with the yoghurt, tahini, salt and pepper. Add the finely diced red onions. Stir and put it into a serving bowl. Garnish with a little tahini, olive oil and chopped roasted almonds.
Serve the “Soleti” in a separate glass or directly in the dip.
This recipe is suited for all summer occasions (even horizontal ones).
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