Title: Mockamole
Categories: Appetizer Dip
Yield: 1 Servings

1		Avocado; ripe
1		Silken (creamy) tofu; (about
5	tb	Fresh lemon juice
2	sm	Garlic cloves
1/2	ts	Salt
		Tabasco or other hot pepper
2	tb	Fresh parsley leaves; (optio

Recipe by: Felicia Pickering Cut the avocado in half, remove the pit, and scoop out the flesh, placing it in a blender or a food processor bowl. Crumble in the tofu. Add the rest of the ingredients, and process until smooth and creamy. You may need to scrape the sides of the container and/or add a tablespoon or two of water. Taste, and add more salt or hot pepper sauce if needed. Serve chilled or at room temperature.

Tasty as a dip for crudites, a side dish for a Mexican meal, a stuffing for pita, or a topping for burritos.

Mockamole will keep in the refrigerator, covered, for 2 or 3 days. To prevent discoloration, make an airtight seal with plastic wrap lightly pressed onto the top of the mockamole

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