Fresh avocado combined with extra virgin olive oil, lemon, garlic, curry and horseradish, blended till creamy with non-dairy creamer. Served with potato chips!

Makes 1 cup

1 lg. ripe Hass avocado, pitted, peeled and cut into chunks; remove all brown spots

2 t. fresh squeezed lemon juice

2 t. white vinegar

3 T. extra virgin olive oil

1 T. prepared horseradish

1 t. mild curry powder

½ t. garlic powder

½ t. salt plus to taste

1/3 c. unflavored non-dairy creamer

Place first 8 ingredients into blender container. Blend on low speed till blended. Add non-dairy creamer. Blend on medium then high speed till smooth and creamy.

Cover and refrigerate, then bring to almost room temperature before serving.

Notes: Depending on the size of the avocado, adjust the amount of creamer to the taste and consistency you prefer.

The flavors in this dip and its tangy edge were specifically designed for the saltiness of potato chips.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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