->Avocado Dip <-

Yield 1 1/2 cups

3 tablespoons cider vinegar

3 tablespoons cold water

1 cake (1/4 lb) tofu

1 medium ripe avocado

2 hard cooked eggs

1/2 teaspoon Dijon mustard

1/2 teaspoon prepared horseradish

1/2 cup very finely minced red onion

salt pepper Place vinegar, water, tofu and avocado in the jar of a blender -

or a food processor fitted with the steel blade attachment. Puree

until smooth. Transfer to a bowl.

Coarsely grate or finely chop the hard-cooked eggs. Stir these,

plus all remaining ingredients into the puree. Cover tightly and chill.