Avocado-Tofu-Egg Dip

appetizers, dips, eggs

10 min to prepare
1 yield 1 1/2 c
3 tablespoon cider vinegar
3 tablespoon cold water
1 cake (1/4 lb) tofu
1 medium (4 long) ripe avocado
2 hard cooked eggs
1/2 teaspoon dijon mustard
1/2 teaspoon prepared horseradish
1/2 cup very finely minced red onion
salt to taste
pepper to taste

Place vinegar, water, tofu and avocado in the jar of a blender - or a food processor fitted with the steel blade attachment. Puree until smooth. Transfer to a bowl.

Coarsely grate or finely chop the hard-cooked eggs. Stir these, plus all remaining ingredients into the puree. Cover tightly and chill.


Yield: 6 servings