Ingredients
- 3 ripe avocados
- 1 small jalapeño finely chopped (remove seeds for less heat)
- 1 clove garlic, minced
- 1 lime, juiced
- ¼ cup fresh cilantro, chopped
- 2 tbsp finely diced red onion
- ½ tsp smoked paprika
- Salt and pepper, to taste
- Pinch of chili flakes (optional)
- Olive oil, for drizzling
- 8.8oz Panaji Original Naan Minis, lightly warmed
Instructions
- Mash the avocados in a medium bowl until smooth but still slightly chunky.
- Stir in jalapeño, garlic, lime juice, cilantro, onion, smoked paprika, salt, and pepper. Adjust to taste.
- Drizzle with olive oil and a pinch of chili flakes for color and kick.
- Serve immediately with warm naan minis for dipping.
