Appetizers

Guacamole Spread

  • 1 packages/(10.25 or 290g) Silken soft tofu
  • 2 tablespoons/25 milliliters Lemon juice, fresh
  • 1 tablespoons/15 milliliters Vegetable oil
  • 2 teaspoons/10 milliliters Dijon mustard
  • 1 teaspoons/5 milliliters Each salt & granulated sugar
  • 1/4 teaspoons/1 milliliters Black pepper
  • Pinch Cayenne pepper
  • 1 Avocados-ripe, peeled & pitted

    • Dip tortilla or corn chips into this zesty spread or serve a dollop over slicedtomatoes. It is the perfect companion to chicken salad, whether in a sandwich or in a pita with sprouts. You can keep the spread covered & refrigerted for up to two days. Makes 1 1/2 cup.

    1. Using sieve, drain tofu 2. In food processor, puree drained tofu, lemon juice, oil, mustard, salt, suger, black pepper, cayenne prepper and avocado until smooth.

    3. Spoon into serving bowl; cover and refrigerate for up to 2 days.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Cate Pierlet of Osoyoos, BC (Canada). 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!