Layered Dip
First layer
- 1 medium sweet potato, cut into cubes then tossed in coconut oil and roasted until crunchy on the edges.
- 100g bone broth or chicken stock. (Water would do but add a bit of extra salt for flavour if using.)
Method:
- Smash roasted sweet potato cubes with salt (to taste) and add bone broth or water until the consistency you like is reached. TM: 5 secs/speed 4.
Second layer:
- 150g of your favourite plain yoghurt.
Third layer:
- 1/2 red onion, finely diced
- 500g fresh chopped tomatoes
- 1 tsp sea salt and your favourite herbs chopped and added to it.
Method:
- Sit in a sieve (or steamer basket if you have a Thermomix) and let the tomatoes drain for around 3 hours. (Keep the liquid to drink or use in soups.)
- Once drained spread over the yoghurt.
Fourth layer:
1 large or 2 small avocados
1/2 tsp salt
2 tbsp lemon juice
1 tsp chopped herbs (parsley or mint)
Method:
- Smash avocado flesh with salt to taste and lemon juice.
Fifth Layer:
- 200g extra sour cream
- 1 tbsp chopped parsley
- 1/2 tsp sweet paprika
To assemble:
- In a shallow glass bowl press in a layer of sweet potato.
- Top with sour cream/yoghurt then spread a tomato layer over the sour cream.
- Add the avocado and finally, the extra sour cream over the avocado layer (helps to stop it going grey so quickly).
- Sprinkle with chopped parsley and paprika.
- Enjoy with friends as it makes a BIG dip!!!
- Dig deep so you get a little of everything.