Place the avocado, onion, garlic, yoghurt, lime juice and a few drops of Tabasco in a large bowl. Use a fork to mash until combined.
Spoon into an airtight container. Drizzle the top with olive oil. Seal and freeze for up to 3 months.
Thaw overnight in the fridge. Sprinkle with coriander, if using. Serve with corn chips.
