ABOUT THE RECIPE:

A generous dash of hot sauce and chili powder provides a piquant Sriracha-Lime Guacamole dip. Serve with crudités for a snazzy side, lively appetizer, or light luncheon entrée.

Makes 2 to 4 servings

INGREDIENTS:

2 medium-large ripe avocados, peeled and pitted
2 tablespoons vegan mayonnaise
Juice from 1 small lime (about 1½ to 2 tablespoons)
½ teaspoon sriracha-style hot sauce (see note for less spicy)
½ teaspoon chili powder, plus more for garnish
⅛ teaspoon salt

Put the avocados, vegan mayonnaise, lime juice, hot sauce, chili powder, and salt into a medium-sized bowl and mash to a chunky consistency using a potato masher or large fork. Garnish with more chili powder and serve.

NOTE: For less spicy guacamole, omit the sriracha-style hot sauce and decrease chili powder to 1/4 teaspoon.