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