You can make this a dip by simply not adding the water. You can double the ingredients to make a party sized batch of dip. This makes about 1 cup of dressing. It is great on tomato, cucumber and crisp greens. It is of course not low in fat but it is low in sugar. To make is soy free use the safflower oil mayonnaise from Hain and to make it soy free and vegan use Earth Balance Mindful Mayo. It is better the next day and no it does not quickly turn brown.
It is not as awesome on its own. Its when you eat it on greens that suddenly it really comes to life.
1/2 ripe avocado
1 clove garlic
1/2 cup prepared Mayonnaise
Dash of salt
Water for consistency
about 1 tsp lime juice
Knife for cutting avocado
Fork for mashing avocado
Bowl for mixing
Measuring cups and spoons
Mash the avocado in a bowl until reasonably smooth
Add lime juice and salt and mash them in
Crush garlic clove in garlic press and scrape the garlic puree into the avocado mixture.
Taste. Do not eat it all. Add more salt if needed.
Add water 1 tbsp at a time until desired consistency is reached
This dressing keeps for several days in the refrigerator. If you don’t eat it all.