Diptastic

My darling and I are going to my parent's house for dinner tonight. I'm excited because Mum is going to be making her first attempt at a vegan main course! I took her to Sri Melaka for Mother's Day, and she bought some faux meat there. So armed with her new vegetarian cook book and a bag or two of textured vegetable protein, Mum is going to serve up some culinary delights!

I thought I should contribute in some way, so I knocked up this dip. It is so flavoursome and creamy I could eat it with a spoon! Instead of being a pig and eating it all myself, I'm going to do some pita chips to go with it, and share with my fam.

Avocado Dip

Ingredients:

2 ripe, unbruised avocadoes
1 Tbsp Tofutti sour cream
1 tsp salt
zest and juice of 1 lemon
1/2 tsp tabasco (or whatever suits your tastes)
1/4 cup chopped coriander leaves and stalks
1/2 tsp agave syrup
pepper to taste

Easy as: Mash avocado flesh with all of the wet stuff. Stir in the lemon zest and mash til smooth. Fold in the coriander. Check the taste. You may like to add more salt or pepper.

Serve with pita chips, crackers or veg crudites. Mmm!