This snazzy, spicy and satisfying guacamole makes a dandy dip to serve for a light luncheon entrée. To prepare an enticing platter, offer this avocado spread with carrot and celery sticks, olives, baby artichoke hearts and sliced tomatoes. To round out the meal, serve with crackers, rice cakes, or crusty bread on the side. YUM!
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.
