Pour lemon juice into a medium-sized bowl. Cut 1 avocado in half and remove the pit, then peel and slice each half directly over the bowl, letting the pieces fall into the lemon juice. Toss gently to coat with lemon juice. Repeat with remaining avocado.
Mash the avocado and lemon juice together roughly
with a fork or potato masher. Add mayonnaise, garlic, and sriracha sauce (if using) and stir well to mix. Taste and add salt to taste.
Scrape into a serving bowl and garnish with cilantro if desired.
Avocado dip is a great substitute for mayonnaise in wraps, burritos, and sandwiches, and it makes a great topping for any of the dinner bowls or main courses in this book. Having this dip or guacamole on hand is like having fresh avocado slices at your disposal.
Avocado dip keeps in a covered container in the refrigerator for up to 1 week.
You’ve Got Options
I think avocado dip should be garlicky, but you can swap a couple of tablespoons of finely chopped chives for the garlic if you like a milder version. (Use 2 tablespoons chopped chives, taste and add more as desired.)
Try adding a fresh tomato, cored, seeded, and chopped.
Makes 1 Cup, Easily Doubled
2 tablespoons freshly squeezed lemon juice
2 ripe avocados
3 tablespoons Vegan Mayonnaise recipe, or store-bought
1 to 2 cloves garlic, minced (see options)
1 to 2 teaspoons sriracha sauce or hot sauce (optional)
2 tablespoons finely chopped fresh cilantro or oregano
From "The Reducetarian Solution: How The Surprisingly Simple Act of Reducing The Amount of Meat in Your Diet Can Transform Your Health and The Planet" edited by Brian Kateman (Penguin Random House). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.