“You left the mustard out of the avocado and peanut butter dip?”
Every time I make guacamole or another form of avocado dip, I think of that line from 60’s sitcom The Dick Van Dyke Show. Yes, I was the child who grew up without cable and who watched every episode of that show, along with I Love Lucy, about 14 times.
It seems that, even during the era, the 60’s were notorious for bizarre appetizers made with peanut butter, olives, and/or gelatin.
Don’t worry, I’ve left the mustard and peanut butter out of this avocado dip. I replaced them with tahini, mint, and lemon. It will guarantee you glowing reviews from all the ladies at the bridge table 😉
I’ve made this dip no less than three times in the last week, to pair with both veggies and coconut oil sweet potato chips (the Jackson’s Honest brand which is available at health food stores). I also enjoy dolloping it on salads, on my lunchtime Grainless Bowls, or on my Zucchini Flatbread with it. It makes a ridiculous accompaniment to my Make Ahead Salmon Cakes, which I previously would top with my favorite paleo mayonnaise.
- Flesh of 2 large or 3 small avocados
- Juice of 2 lemons
- 3 Tbs. raw tahini
- 3 Tbs. chopped fresh mint
- Salt, to taste
- Freshly ground pepper
- In a blender, combine all ingredients until creamy. Enjoy as a dip for vegetable. It is also a flavor-packed alternative for mayonnaise as a spread.