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.


© 2017 by Chef Sharon Davies-Tight, artist, author, animal-free chef, activist. IT'S free to read, and share with proper credit, not to own or share as your own. CHANGING a few words doesn’t alter the DNA of the work. LIKE a mother knows her children no matter the alterations in appearance, I know my gift when I see it on someone else, even when portions are replaced with a poacher’s words. IF you receive the goods, you are as much a poacher of talent, words and images as the poacher who stole them – no matter the purpose. I am not free and you are making me less free by stealing my intellectual material and putting other peoples names to it. CHANGING A FEW WORDS PROVES YOU KNOW YOU'RE LIABLE. STEALING another person's intellectual material isn't flattery; it's stealing. ~ Sharon Lee Davies-Tight


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