Ingredients (4 servings):

• 600 g Aviko Grip ’n Dip
• 1 small shallot
• 1 garlic clove
• 75 g jalapeño pepper rings (drained from jar)
• 2 tsp capers
• 5 sprigs of flat parsley
• 3 tbsp extra virgin olive oil
• 2 tbsp lime juice
• Hand blender
• Pepper and salt

Method

Preparation time: 10 minutes

• Coarsely chop the shallot and garlic.
• Put the pepper rings with the shallot, garlic, capers and parsley in the mincer. Add the olive oil and lime juice.
• Puree to a coarse dip. Season with salt and additional lime juice if desired and spoon the jalapeño dip into a bowl.
• Prepare the fries according to the instructions on the package and serve with the dip.
 

Tip: For a milder flavour, replace half the jalapeño peppers with green peppers.