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

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. 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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