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    You are in: Home / Recipes / "Sour Cream" Avocado Dip (vegan) Recipe
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    "Sour Cream" Avocado Dip (vegan)

    "Sour Cream" Avocado Dip (vegan). Photo by Marlynn West

    1/1 Photo of "Sour Cream" Avocado Dip (vegan)

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Napoleon Dynamite's Note:

    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.

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    Serves: 48


    tablesp ...

    Units: US | Metric


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

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    Ratings & Reviews:

    • on August 28, 2012


      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!

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    • on April 17, 2009

      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. ;)

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    • on September 25, 2008


      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!

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    Read All Reviews (4)


    Nutritional Facts for "Sour Cream" Avocado Dip (vegan)

    Serving Size: 1 (15 g)

    Servings Per Recipe: 48

    Amount Per Serving
    % Daily Value
    Calories 12.7
    Calories from Fat 8
    Total Fat 0.9 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 17.2 mg
    Total Carbohydrate 0.8 g
    Dietary Fiber 0.3 g
    Sugars 0.2 g
    Protein 0.4 g

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