Scoop the avocado flesh into a blender. Add the lime juice, half the soured cream and most of the coriander (reserve a few leaves to serve), season with salt and blitz until smooth. Alternatively, finely chop the coriander and mash the ingredients together.

Spread the dip into a shallow, round dish or bowl (ours measured 28cm) using the back of a spoon. Transfer the remaining soured cream to a piping bag or sandwich bag, and snip off the tip or corner. Pipe a spider’s web design on top.

Sprinkle the tomatoes, onions, olives and cheese around the edge of the dish, top with the reserved coriander leaves and serve with tortilla chips for scooping.