How about a super sexy, crunchy, creamy, craving for more dip for your New years party?
Think that’s a mouth full, then try this delicious low-fat creamy Avocado, Tomato, Cottage cheese and Watercress dip. It is fresh, funky and full of flavour that will have your guests begging for more.
Also ideal to have as an appetizer at your next pool party!
Besides being colourful and great tasting it is also healthy and a great low-fat alternative.
This dip is very versatile, and just like your little black dress that is ready to be dressed up or down for the New Year’s eve’s festivities this dip can also have a complete makeover by adding or changing some of the ingredients.
- Replace the Watercress with 1/2 cup of fresh basil leaves or 1/2 cup flat leave parsley roughly chopped.
- Replace the Low fat smooth cottage cheese with a cream cheese, or chunky cottage cheese.
- Replace the onions with 1/2 cup of chopped spring onions.
- Add 2 finely chopped green chillies.
- Drizzle with balsamic vinegar or reduction.
- Replace half of the tomatoes with corn kernels.
- Replace the tortilla chips with whole wheat crackers, rice crackers or snack bread.
See my Tips below on how to make your own tortilla chips in a jiffy!
15 ml Lemon juice / juice of 1 fresh lemon
1/2 tub low-fat smooth cottage cheese
2 – 3 tomatoes diced
1/2 cup of Watercress
Mash the avocado’s, mix with the lemon juice and season with salt to taste.
Spread the avocado mixture onto your serving dish, any flat plate will work.
Slice your onion into paper-thin slices and scatter half of the onions on to the avocado.
Drizzle spoons full of your cottage cheese all over the avocado mixture. I’ve used a flavoured cottage cheese (Jalapeno and cheese flavour) for some extra zing!
Top with the diced tomatoes and the remainder of the onions, scatter the watercress leaves all over and flavour with freshly ground black pepper to top it off.
Serve with Tortilla chips.
I’ve used whole wheat tortillas as it is much healthier. Preheat your oven to 200 degrees celsius.
Place all 6 tortillas on top of each other and cut the pile with a sharp knife 4 times (like you would cut a cake) to have 8 slices per tortilla.
Separate the tortilla chips and place on a baking sheet that is sprayed with non-stick baking spray. Bake for +- 8 – 12 minutes until golden brown and crisp. Keep an eye on them as they could burn easily.
Remove from the oven and sprinkle with salt, allow to cool completely.
6 Tortillas yield 48 tortilla chips.