Tomato, Avocado and Yoghurt Dip


1 avocado, pip and skin removed

100g natural yoghurt

100g Ricotta cheese

2 ripe Blush tomatoes, skinned and finely chopped

2 tsp extra-virgin olive oil or flaxseed oil

1 tbsp chopped fresh herbs

½ tsp chilli flakes (optional) 



1.   Put the yoghurt into a bowl and stir in the tomatoes, oil and herbs – choose from basil, mint, parsley or chives, or a mixture. Add seasoning to taste.

2.   Serve with a selection of wholegrain crackers and/or vegetable sticks.