Get the Recipe
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.
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.