Avocado Dip


  • 4 ripe avocados
  • 1/2 cup full-fat plain Greek yoghurt
  • 2 hard-boiled eggs
  • 2 cloves minced garlic
  • 1 tbsp fresh lemon juice
  • 3 Lebanese bread (large) or 6 pitta bread
  • 1 tbsp extra virgin olive oil
  • 250 g cherry tomatoes, quartered
  • 4 tbsp pine nuts


  1. Preheat oven to 200c.
  2. Split Lebanese bread into a single layer, place on a lined baking tray. Drizzle with oil and add a pinch of salt. Place pine nuts in the corner of the tray to toast. Bake for 5 minutes or until bread is crispy. Break into bite-size pieces once cool.
  3. Boil the eggs, wash under cold water and peel
  4. Meanwhile, process avocados, eggs, yoghurt, lemon juice, garlic and ⅛ tsp salt in a blender (if you don’t have a blender use a pestle and mortar)
  5. To serve, spread the avocado dip on a platter. Add cherry tomatoes, mint, pine nuts and pita chips.


  • Use gluten-free Lebanese bread or gluten-free crackers to make this recipe gluten-free.
  • Use coconut yoghurt instead of Greek yoghurt to make this recipe dairy-free.
  • Greek yoghurt is healthy to eat in pregnancy! Just make sure it’s made from pasteurised milk and refer to the use-by date.
  • Swap pine nuts for pumpkin seeds for a more affordable option.

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