Servings: 4

Weight Watcher Smart Points: 2

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 15 Minutes


  • 1 large avocado, halved and pitted
  • 1 fresh hot chile (like jalapeño), seeded
  • 1 small bunch fresh cilantro, tender stems and leaves
  • 1 garlic clove, smashed
  • 1 tablespoon fresh lime juice
  • 2 pounds radishes, preferably with greens attached
  • 1/2 teaspoon salt
  • 2 ounces silken tofu (1/4 cup)


  1. Procedures 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
  2. Put them in the fridge to chill
  3. 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
  4. Taste and adjust the seasoning
  5. 3 To serve, transfer the mixture to a shallow bowl and serve with the radishes on the side
  6. 4 Variations: Charred Tomatillo DipBefore blending the ingredients, turn on the broiler and set the rack 4 inches from the heat source
  7. Broil the tomatillos, garlic, and jalapeño for a few minutes, turning once, until charred
  8. Remove the garlic as soon as it’s toasted to avoid a bitter taste
  9. Let the ingredients cool, then proceed with the recipe
  10. 5 Spinach-Avocado DipPut 1 tablespoon olive oil in a skillet over medium-high heat
  11. Add the garlic, minced instead, and 2 cups of spinach; sauté until wilted
  12. Remove the spinach and garlic from the pan and let cool
  13. Substitute lemon juice for the lime juice and skip the jalapeño and cilantro
  14. Top with chopped tomatoes and scallions
  15. 6 Curried Mango DipUse a mango instead of the avocado and add 2 teaspoons curry powder to the blender before pureeing
  16. Serve with the radishes or with cucumber spears
  17. 7 More Ideas: Other options for dippers: carrot, celery, kohlrabi, or jícama sticks.

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