Guacamole and Mustard-Dip

This guacamole with its football-field look and the tasty mustard dip with crisp spelt crackers will set the party tone, whether on the couch for the game or at your grill buffet. Fresh, fructose-free, and tasty – these are two dips you can really get into!
Prep Time: 20-30 minutes
Difficulty: easy
Yield: about 6 servings

Ingredients for guacamole:

  • 3 avocados 
  • tablespoon crème fraiche (from the 200g for the mustard dip, lactose-free, if necessary) 
  • 2 limes
  • 3-4 grape tomatoes
  • 6 tablespoons Organic Extra Virgin Olive Oil from Lakonia
  • 1 teaspoon Organic Mustard from Frusano 
  • 1 chili (more or less, depending on your taste) 
  • salt
  • freshly-ground black pepper

Ingredients for the mustard dip:

  • 200g crème fraiche (lactose free, if necessary) 
  • 3 heaping teaspoons Organic Mustard from Frusano 
  • salt
  • freshly-ground black pepper 

Additional Ingredients:


  1. First puree all ingredients for the guacamole and season well with salt and freshly ground pepper. Place the guacamole in a baking dish or in a suitable container.
  2. Then mix the remaining creme fraiche with the mustard for the mustard dip and season with salt. Remove some of the dip and draw the lines of the football field on the guacamole with a small piping bag. Put two goals with broken organic spelt mini crackers. Place the remaining dip in a bowl and grind fresh pepper over it.
  3.  Arrange the two dips and serve together with the Organic Spelt Mini Crackers. 
Cooking Tip: If you don't have a piping bag on hand, you can use a freezer bag. Simply fill with the dip, press into a corner of the bag and use scissors to cut off the tip so that there is a small hole.