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[Photograph: Quentin Bacon]

I tend to think of any dip or spread involving mashed avocado as enhanced guacamole. This avocado dip in Mark Bittman’s new VB6 Cookbook is no exception—and that’s not a bad thing. Loaded up with tomatillos, cilantro, lime juice, jalapeños, and a bit of silken tofu for even more creamy texture, this vibrant snack still has the heartbeat of my favorite chip-topper. Bittman continues to give the snack a makeover by suggesting that we use radishes in lieu of less-healthy tortilla chips. While the radishes may seem like a concession, they’re actually a brilliant vessel for the dip, since they add fresh spiciness and ultra crisp texture to each bite.

Why I picked this recipe: Bittman had me at the word avocado.

What worked: Consider me a radish+dip convert.

What didn’t: If you have anything less than a high-powered blender, I’d suggest making the dip in a food processor. There’s not much liquid here to keep old-school blenders happy.

Suggested tweaks: I’m not convinced that you really need the silken tofu here. Yes, it adds some belly-filling protein, but I’m sure the dip would be just as satisfying without it. Plus, I think it’s annoying to use such a small portion of the package.

Reprinted with permission from The VB6 Cookbook: More than 350 Recipes for Healthy Vegan Meals All Day and Delicious Flexitarian Dinners at Night by Mark Bittman. Copyright 2014. Published by Clarkson Potter, a division of Random House. All rights reserved. Available wherever books are sold.

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