Spicy Avocado Dip

Ingredients

2 medium-ripe avocados
450ml/34pt sour cream
1 bunch of spring onions, chopped
1⁄2 teaspoon cayenne pepper
11⁄2 tablespoons freshly squeezed lemon juice
salt and freshly ground black pepper

• Halve the avocados and remove the stones. Peel and discard the skin; roughly chop the flesh.
• Put the avocado, sour cream, onions, cayenne and 1 tablespoon of the lemon juice in a blender or food processor. Purée until smooth.
• Spoon into a serving bowl and season with salt and pepper. Add more lemon juice to taste. Cover with a layer of cling film pressed lightly on the surface of the dip, and chill until ready to serve.