2 ripe avocados

2 teaspoons lemon juice, or to taste

4 spoon reduced-calorie mayonnaise

1 clove garlic, crushed (optional)

2 spring onions, finely chopped

1 tablespoon snipped fresh chives

Salt and freshly ground black pepper, to taste

Halve, stone and peel the avocados. Place the flesh in a bowl with the lemon juice and mash until smooth and combined.

Stir in the mayonnaise, garlic, if using, spring onions and snipped chives and mix well. Season to taste with salt and pepper. Spoon into a small serving bowl and serve with cooked potato wedges or chips.


Variations

For a slightly creamier dip, add a little extra mayonnaise, to suit your taste.

Use crème fraiche in place of mayonnaise, if desired.

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