| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dip |
8 |
Servings |
INGREDIENTS
| 2 |
lg |
Avocados |
| 1 |
ct |
(6-oz) Calavo avocado dip; thawed |
| 1 |
pk |
(8-oz) cream cheese; softened |
| 1 |
ts |
Garlic salt |
| 1/4 |
ts |
Tabasco |
| 1/2 |
ts |
Worcestershire sauce |
| 1/2 |
ts |
Seasoned salt |
| 1/2 |
ts |
Onion salt |
| 1 |
md |
Onion; finely chopped |
| 1 |
md |
Firm tomato; finely chopped |
| 1 |
tb |
Lemon juice |
INSTRUCTIONS
Peel and mash avocados with a fork, not a blender. Mix in avocado dip and
cream cheese. Consistency of dip may be left a little lumpy, if desired.
Add seasonings and mix again. Chop onion and tomato and mix once more. Mix
carefully so as not to mash tomatoes. Squeeze lemon juice on top and cover
with plastic wrap.
This dip can be made ahead and refrigerated until serving time.
JULIE BYARS
JANET HARTMAN
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Been falsely accused of the most awful things? Then you know how God feels”