Eco Lesbo Vego

Friday Feast: Avocado Dip

February 20, 2009 at 12:42 am 1 comment

This dip is yummy. It tastes good cold or warm as a dip in a bowl for chips or quesadillas, as a topping for a Mexican style pasta bake, on toast or as guacamole with any Mexican dish. Sometimes we make it without the veges (just avo, sugar, sweet chili sauce and vinegar) and it makes a great substitute for sour cream (which I’ve given up as another step on the way to veganism).

Seriously dudes, go for it. This is one of the most versatile and tasty foods Yankee Elv and I make.

Avocado Dip

Hot Avocado Salad

Ingredients:
3 medium avocadoes
1 medium tomato
4 not-bacon rashers (optional)
1 red onion, finely chopped
1 red capsicum, finely chopped
1 celery stick, finely chopped (optional)
2 tsps sugar
2 tsps sweet chilli sauce
2 tabs vinegar (I use brown vinegar, but it doesn’t really matter which one you prefer)

Method:
1. Cut avocadoes in half and remove seeds. Scoop out the flesh, put it in a bowl and mash or blend. We use a stick blender – it’s way more effective than mashing.
2. If you’re using it, cook the fake bacon until crisp and then chop finely.
3. Addtomato,  onion, capsicum, celery and not-bacon (if using) to the bowl of avocado and combine.
4. Combine sugar, sweet chilli sauce and vinegar in a jar; shake well to mix.
5. Pour contents of jar over contents of bowl and mix well.

NOTE: If you increase the amount of ingredients, don’t forget to also increase the amount needed for the spicy sauce (sugar, sweet chilli sauce and vinegar) It’s a ratio of 1tsp:1tsp:1tab. You can also increase or decrease the amounts of the other ingredients depending on how much you want and how vegetable-y you want it.

Entry filed under: Friday Feast. Tags: dip, fruit, recipe, vegetables.