- 1 ripe avocado, halved, seeded and peeled
- 1 tbsp freshly squeezed lemon juice
- ½ cup low fat sour cream
- ½ clove garlic, minced
- sea salt and freshly ground black pepper to taste
- 1 each of medium bell peppers – red, yellow and orange, seeded and cut into strips
In a bowl, mash the avocado with lemon juice. Stir in the sour cream, garlic, salt and pepper. Mix well. Spoon this dip into a decorative serving bowl and garnish with a lemon wedge. Serve the pepper strips on the side for dipping.