• Avocado and yoghurt dip

    Serves: 8
    Cooking Time: 20 mins


    • 3 ripe avocados, halved and stones removed
    • 5ml (1 tsp) lemon juice (or to taste)
    • 200g The Gourmet Greek Double-Thick Yoghurt + extra, to serve
    • 2,5ml (½ tsp) crushed garlic (or to taste)
    • 2,5ml (½ tsp) dried oregano
    • salt and freshly ground black pepper, to taste
    • toasted pitas sprinkled with olive oil and dried oregano
    • fresh mint sprigs



    Scoop the avocados into a medium-sized bowl, mash with a fork and add the lemon juice. Stir in the yoghurt, garlic and oregano. Season to taste, swirl some yoghurt into the dip and serve with toasted pitas and fresh mint sprigs.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com