Avocado-Tofu-Egg Dip
Yield
6 servingsPrep
15 minCook
?Ready
15 minLow in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
apple cider vinegar
|
|
| 3 | tablespoons |
water
cold |
|
| ¼ | pound |
tofu
|
|
| 1 | medium |
avocados
|
*
|
| 2 | large |
eggs
hard cooked |
|
| ½ | teaspoon |
dijon mustard
|
|
| ½ | teaspoon |
horseradish
|
|
| ½ | cup |
red onion
very finely minced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
apple cider vinegar
|
|
| 45 | ml |
water
cold |
|
| 113.4 | g |
tofu
|
|
| 1 | medium |
avocados
|
*
|
| 2 | large |
eggs
hard cooked |
|
| 2.5 | ml |
dijon mustard
|
|
| 2.5 | ml |
horseradish
|
|
| 118 | ml |
red onion
very finely minced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Place vinegar, water, tofu and avocado in the jar of a blender - or a food processor fitted with the steel blade attachment. Purée until smooth. Transfer to a bowl.
Coarsely grate or finely chop the hard-cooked eggs. Stir these, plus all remaining ingredients into the puree. Cover tightly and chill.
