Recipes :: entrees - appetizers - desserts - miscellaneous
Southwestern Avocado and Corn Dip posted by kimchee


1 large avocado, cubed
1/2 lb silken low-fat tofu
1 cup sweet corn kernels, fresh or from frozen
1 medium yellow onion, finely chopped
1/2 cup finely chipped cilantro
1/2 tsp white pepper
1 tsp unrefined sea salt


Puree the avocado and tofu in a food processor or blender until smooth.  Stir in the corn, onions, cilantro, white pepper and salt.  Chill & serve.

(From the cookbook Mostly Macro)

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