Spicy Prawn & Avocado Dip
October 2, 2016
A fresh spicy dip
- Prep: 10 mins
- Cook: 1 hr 30 mins
-
10 mins
1 hr 30 mins
1 hr 40 mins
- Yields: 2 1/2 cups
Ingredients
1 chili finely chopped (this is to taste so if don't like it too spicy deseed and use less)
2 tsp semi dried coriander (if using fresh use a little more or is using dried add less)
2 Tsp lemon juice (this is to taste so more or less can be used)
12-24 prawns chopped (chop as big or as little as you wish) optional
Directions
1Mix avocado, sour cream, chili, coriander in a bowl.
2Add lemon juice and taste, adjust if needed.
3Add salt & pepper and taste, adjust if needed.
4Once happy with taste add your chopped prawns.
5Place in oven bag.
6Cover bottom of sc with water .
7Place foil to raise oven bag out of water.
8Twist top of oven bag and place into sc.
9Cook on high 1 1/2 hours.
10After cooking time carefully open bag and roll down sides.
11Serve in sc to keep warm
Notes
1If doing more then one dip use foil to make a wall to keep bags upright, saw method on internet. Browned cubed chicken would also go well.
Submitted by Karen Stuckings
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