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10 minutes
10 minutes
Avocado and fresh herb dip
Serves 4
250 mL (1 cup) Dairyland sour cream
2 avocados, peeled and pitted
1 green onion, chopped
30 mL (2 tbsp) chives, finely chopped
30 mL (2 tbsp) parsley, finely chopped
30 mL (2 tbsp) cilantro, finely chopped
1/2 Juice of ½ a lime
5 mL (1 tsp) garlic powder
5 mL (1 tsp) onion powder
to taste A few drops of Tabasco or Espelette pepper
garnishing Chives

1 In a bowl, mix sour cream with avocado, mashing with a fork.
2 Add remaining ingredients and mix together well.
3 Garnish with fresh chives and season to taste
4 Serve with artichokes* and raw vegetables.
5 How to cook fresh artichokes
1. Using scissors, remove the thorny tips from the artichoke leaves.
2. Using a knife, cut off the stem and the top of the artichoke.
3. In a medium-sized saucepan, place artichoke head down with ½ a lemon. Cover with water and season generously with salt and pepper.
4. Bring to a boil, cover and simmer from 25 to 30 minutes or until the centre of the artichoke is tender when poked with a knife. Drain well.

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