First - juice the limes. You might not use all of it - in this recipe it's important to taste as you make it.

Peel and pit the avocados and place them in a food processor - I used my vitamix and it worked well. Run until chunky-smooth. Add about 30% of the lime juice.

Mix and taste.

Add more lime juice.

Mix and taste.

Stop when you have reached an avocado-lime ratio that suits your pallet.

Mix in the chile powder, salt and a dash of sriracha for some added heat.

Spoon out into your favourite dish and dip away. Use carrots, celery, chips, crackers - anything to eat this up. The best part - it stays green for a day or two because of the lime juice!