Makes 4 Servings
For the dip:
3 large avocados, halved, pitted, peeled and diced
1 garlic clove, minced
1 lime, juiced
1 dash Tabasco sauce
1/2 cup sour cream
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 small handful cilantro, finely chopped To serve:
6 large carrots
1/2 cup sour cream
1 handful stuffed olives, sliced
1 handful seedless red grapes, sliced
5 slivered almonds
