Although I was aiming for a taste from my childhood, my mother’s dairy tomato soup, all attempts yielded a very thin dip, too watery to “dip” into. When I combined the idea with a guacamole concept, not only did it become creamy, but it also tasted fantastic!
Photo credit: Chavi Feldman
Although I was aiming for a taste from my childhood, my mother’s dairy tomato soup, all attempts yielded a very thin dip, too watery to “dip” into. When I combined the idea with a guacamole concept, not only did it become creamy, but it also tasted fantastic! Thus, this recipe was born. (For a pareve dip, omit the sour cream or use a pareve one.)
Place tomato dip, sour cream, sautéed onion, and half the avocado into the food processor. Process until creamy. Stir in diced tomato. Dice remaining avocado and stir into dip.
(Originally featured in Family Table, Issue 698)
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