I shared a recipe for an avocado dip and in an attempt to make the dip lower in calories, I thought of this vegan tomato and avocado dip. It’s great as a side for chips or it can go great with crisps/tortillas as a snack or a dipping sauce for veggies.
From the ingredients listed below, there is enough dip for 2 servings as a side or up to 8 servings as a dipping sauce. The sauce is ready in a couple of minutes, but you need a food processor to make it.
– 2 ripe medium size avocados
– 2 big tomatoes, ripe
– 2 cloves of garlic
– 1/2 tsp of mustard
– sea salt
– onion powder
– 1 spoon of rapeseed oil
Put the avocados in a food processor. Add the washed and chopped tomatoes. It will be easier to blend if the tomatoes are chopped in 4. Peel the garlic cloves and cut them in half, add them to the dip, along with the mustard. Add the spices and mix. Taste and add more spices if needed.
The dip is ready in 1-2 minutes. If you want to serve it in a few hours, put the sauce in a closed jar in the fridge.