Spicy Prawn & Avocado Dip


October 2, 2016

Spicy Prawn & Avocado Dip 0 0 5 0

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


2 ripe avocados mashed

1 cup sour cream

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)

Salt & Pepper to taste

12-24 prawns chopped (chop as big or as little as you wish) optional

Toasted bread and veg strips to serve


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


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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