Radishes With Avocado Dip From 'The Vb6 Cookbook'

1. 1

   Scrub the radishes well and trim off the bottoms and greens, leaving about 1 inch of the stems attached if you're using whole radishes so there's something to hold when you dip. Put them in the fridge to chill.

2. 2

   Scoop the avocado flesh into a blender and add the tofu, cilantro, garlic, lime juice, chile, tomatillos, and salt in a blender; puree until smooth, stopping to scrape down the sides of the container as needed. Taste and adjust the seasoning.

3. 3

   To serve, transfer the mixture to a shallow bowl and serve with the radishes on the side.

4. 4

   Charred Tomatillo Dip

5. 5

   Before blending the ingredients, turn on the broiler and set the rack 4 inches from the heat source. Broil the tomatillos, garlic, and jalapeno for a few minutes, turning once, until charred. Remove the garlic as soon as it's toasted to avoid a bitter taste. Let the ingredients cool, then proceed with the recipe.

6. 6

   Spinach-Avocado Dip

7. 7

   Put 1 tablespoon olive oil in a skillet over medium-high heat. Add the garlic, minced instead, and 2 cups of spinach; saute until wilted. Remove the spinach and garlic from the pan and let cool. Substitute lemon juice for the lime juice and skip the jalapeno and cilantro. Top with chopped tomatoes and scallions.

8. 8

   Curried Mango Dip

9. 9

   Use a mango instead of the avocado and add 2 teaspoons curry powder to the blender before pureeing. Serve with the radishes or with cucumber spears.

10. 10

    Other options for dippers: carrot, celery, kohlrabi, or jicama sticks.

* Per serving · 4 servings · Values may vary.