| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
Dip |
4 |
Servings |
INGREDIENTS
| 3 |
|
Ripe avocados; diced |
| 1 |
|
Tomato; chopped |
| 1/4 |
|
Onion; chopped |
| 1/2 |
c |
Canned green chiles; chopped |
| 1/2 |
c |
Sour cream |
| 1/4 |
c |
Cottage cheese |
| 1 1/2 |
ts |
Salt |
| 1/4 |
ts |
Garlic powder |
INSTRUCTIONS
Place all ingredients in a deep bowl and mash to desired consistency. This
recipe provides enough guacamole to serve with the Nachos as well as the
Chimichangas Supreme.
LOS OLIVOS
PHOENIX, TEMPE
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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