I am excited about this recipe because it satisfies my craving for something creamy, but without the dairy. I’ve taken a break from meat and dairy the last 3 weeks. You could call me “Vegan-ish”. I am not ready to label myself a full vegan just yet, but thanks to this book and my cancer diagnosis, I am heading that way. I FEEL GREAT since embracing a plant based diet. I am amazed at the energy I feel. My digestive system is working better than ever. I always have had a pretty good digestive system, but never THIS good. That is all I have to say about that…moving on.
I found this yummy recipe over at Oh She Glows. Over there, it is named is 15 Minute Creamy Avocado Pasta. I tried it on my pasta and it was really delish, but my favorite way to eat this sauce was to use it as a dip!! It is so yummy, with a hint of lemon and garlic. The basil gives it a super fresh taste, and it whips up so creamy you would think it is full of dairy! I loved it with crackers or you can use it as a vegetable dip.
This recipe takes minutes to throw together. It uses just 5 ingredients + S&P. All you have to do is dump avocado, lemon juice, garlic, basil into the food processor, then let it do all the work. Drizzle in the EVOO. (exact measurements below)
Isn’t it the best color? So fresh and pretty!
5 Minute Creamy Avocado Dip
1 medium sized, ripe avocado
1/2 lemon juiced + zest for garnish
1 clove garlic
1/2 tsp salt, or to taste
1/4 cup fresh basil
2 Tbls extra virgin olive oil
pepper, to taste
Place avocado, lemon juice, garlic clove and salt in a food processor. Process, then drizzle in the olive oil. Process until creamy. Add pepper to taste. Keep in refrigerator until ready to serve. Can use as a dip, or toss with pasta.