Make a day in advance, remove an hour before serving.
1 or 2 medium avocado’s (lightly mashed )
15ml lemon juice
Salt & pepper
2 x 410g MIAMI Mexican Style Chopped Tomato
2 fresh chilies, deseeded and chopped OR 5/10ml chili powder
1 bunch chopped spring onions
250ml sour cream
100g grated cheddar cheese
Mix the avocado, lemon juice, salt and pepper. Spread the mixture on the base of a serving dish of about 28 x 18cm.
Pour MIAMI Mexican Style Chopped Tomato through a sieve to drain and then mix this with the chili, sugar and “spring onions”.
Spread the tomato mixture over the avocado layer.
Spread the sour cream on top and lastly add the cheddar cheese and then garnish with the paprika.