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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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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. ;)

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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!

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Haddy September 25, 2008

Very Good! Used as a veggie dip and as a topping for rice & bean burrito's. Very versatile, the uses are endless!

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VegGirl July 30, 2006
"Sour Cream" Avocado Dip (vegan)