"Sour Cream" Avocado Dip (vegan)

Total Time
Prep 10 mins
Cook 0 mins

I made this up when I had an avocado that was getting too ripe and some leftover cilantro. It's good with chips or cut-up veggies, as a topping for mexican food or baked potatoes, etc. Totally vegan and even my husband liked it.

Ingredients Nutrition


  1. Peel and pit avocado, put in a LARGE mixing bowl (dip is a bit splattery when blending).
  2. Add entire block of tofu and salsa.
  3. Combine ingredients using a hand mixer on medium speed for about 1 minute or until the mixture becomes smooth.
  4. Add remaining ingredients, mix on low speed until all ingredients are blended together.
  5. Chill for one hour and serve.
  6. Store leftovers in the fridge in an air-tight container.
Most Helpful

I made this today and it was AMAZING! I used the cilantro that comes in a tube so it was just a matter of tossing everything in the food processer, pulsing a few times and done. Light and fresh. This will definitely replace my guacamole recipe. I plan on using it as a dressing for Southwestern Black Bean and Brown Rice Wraps. Yum!

Marlynn West August 28, 2012

Clearly a very forgiving as well as tasty recipe... it was really good, in spite of (my) chef error. I accidentally picked up firm tofu instead of silken, so my dip was not nearly as smooth as it should have been. I also had to compensate for that error by adding a bit more salsa for the liquid. In spite of all that, it had quite a good flavor and was very much enjoyed in our house. I will certainly make it again sometime... using the CORRECT kind of tofu, of course. ;)

Lynne the Pirate Queen April 17, 2009

Oh my goodness! This recipe was very good! It does go bad within 24 hours, I think because of the lime/lemon juice. Next time I make it, I am going to add the lime/lemon juice only to the dip I will be using right then to see if it will keep longer. I did not add the hot sauce since I don't like spicy n it was great without it. I used it as a dip for some vegetarian southwestern eggrolls I made...Yum!

Haddy September 25, 2008