Avocado and Sheep’s Cheese dip/spread

Good morning! I hope those of you who celebrate Valentine’s day had a good one? We don’t really bother with it (except that one time Jan felt bad about ignoring our anniversary and got me flowers. This year I got chocolates for our anniversary, so not Valentine’s gift ;-)) so it was just a normal day. We both worked, then I did laundry and cooked. Jan came home at around 7:30, I ate at around 8 (he faffed around on the laptop doing work stuff and only ate the food I had placed in front of him half an hour later! Standard.) then we played Scrabble, in English, and I lost both times. How is he better at my native language than I am?! I had almost all vowels for most of the second game so I’m claiming that as my excuse! I did give him a chocolate heart in the morning and he shared it with me after dinner, but that was the extent of our “celebrating”.
Anywaaaay… you didn’t come him for an entirely uninteresting account of a random Tuesday in my life! Today I wanted to share a recipe with you, although it has so few ingredients/steps that calling it a “recipe” almost feels like an exaggeration… Remember that time I made pancakes with avocado and goat’s cheese spread? Welll, I liked the spread so much that I decided to make it again, only this time use it as a dip. And with sheep’s cheese, because that’s what I had. If you like avocado, goat’s/sheep’s cheese and garlic, you will love this. If you don’t like one or more ingredients or you’re vegan, I apologise. Come back another day for a post that might interest you.

dip

Above you see an awful photo of dip. Apologies! There’s a reason I’m not a food blogger. Anywaaaay…

You will need:
1 avocado
1 pack of sheep’s (or goat’s cheese) – give or take
1 clove of garlic
Seasoning of your choice (salt, pepper, etc.)

Take all your ingredients (except the seasoning), place them in a container and mash them all together with a fork until mostly smooth. Season to taste – I used a little bit of salt, a LOT of black pepper and a pinch of cayenne pepper.

Serve with raw vegetables for dipping, or spread on pancakes (or crackers… or toast). Or just eat it with a spoon if you feel that way inclined 😉

We had it alongside bell peppers stuffed with bulgur wheat (part of the sheep’s cheese went in the bulgur mixture, but if I wasn’t using the cheese for other things I would have put the whole block in the dip).

dippepper

Et voilà – world’s easiest recipe showcased in world’s worst photo (seriously guys… how do you all photograph food so well?!)

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3 thoughts on “Avocado and Sheep’s Cheese dip/spread

  1. We’re having stuffed peppers tonight…but I’m using pork mince (or maybe it’s beef mince, the freezer label wasn’t terribly informative!) and some grains mixture. If you have a slow cooker stuffed peppers cooked in that are lovely – somehow they seem “meltier” in themouth than those cooked in the oven. If the Poor Cat food is ready in time I may slow cook my peppers tonight.

  2. This sounds delicious.
    Food photographers can be paid a fortune. It’s about making the picture look right which can mean making the actual thing look awful and using dyes etc. Mum’s a journalist, she explained it x

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