"Sour Cream" Avocado Dip (vegan)

“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.”
READY IN:
10mins
SERVES:
48
YIELD:
48 tablespoons
UNITS:
US

Ingredients Nutrition

Directions

  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.

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