It’s been a busy and draining week so far, much going on at work and being on call for work this week. Our poor pets have been a little bored with me, I’m pretty sure Miko has been giving me the stink eye most of the week for falling behind on our toy-throwing schedule.
I also desperately need to go shopping, our fridge is mostly empty which is kind of nice, I think I’ll sterilize it before heading to the market. Instead of hitting the market for dinner tonight, I hit a local Thai restaurant with my mom for a fabulous spicy curry tofu dish with enough spice to clear any sinus issues.
Last night I got creative using what I had for a smokey and spicy avocado-based dip that came out tangy, decadent, and whipped. I used it for dipping lightly steamed veggies and sauteed tofu, but it could make a great veggie dip, salad dressing, or spread for wraps.
The Raw Project
Smokey Avocado Dip
- 1 red bell pepper, seeded and chopped
- 1 avocado, seeded and scooped
- 1/2 tsp. chili paste
- 2 tbsp. lemon juice
- 1 clove of garlic
- 2 tbsp. tahini
- 1/2 tsp. cumin
- 1 tsp. dried cilantro
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1/4 cup water
Place all ingredients into a high speed blended and blend to a smooth and creamy texture. Use as a dip, spread, or salad dressing. Makes about 4 servings.
This could be a perfect recipe for the big game served with raw veggies for dipping.
It has a complex flavor blend of slightly sweet, spicy, tangy, and savory, with a light, creamy, whipped texture – like a creamier red pepper hummus with more pizazz.
And tomorrow I need to get my rear to Trader Joe’s for a little kitchen restocking!