| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Appetizers, Crocker | 2 | Cups | ||
INGREDIENTS
| 2 | Ripe avocados, peeled and cut up | |
| 1 | md | Onion, finely chopped |
| 1 | Or 2 green chili peppers, finely chopped | |
| 1 | tb | Lemon juice |
| 1 | ts | Salt |
| 1/2 | ts | Coarsely ground pepper |
| 1/2 | ts | Ascorbic acid mixture |
| 1 | md | Tomato, finely chopped |
| Coro chips |
INSTRUCTIONS
Beat avocados, onion, chili peppers, lemon juice, salt, pepper and ascorbic acid mixture until creamy. Stir in tomato. Cover and refrigerate at least 1 hour. Serve with corn chips. About 2 cups dip; 25 calories per tb. Bacon Guacamole: Stir in 2 slices bacon, crisply cooked and crumbled. Creamy Guacamole: Stir 1/4 cup mayonnaise or salad dressing and 1/2 ts garlic salt into avocado mixture before adding tomatoes. Source: Betty Crocker's Cookbook, 6th Edition Posted to MM-Recipes Digest V4 #265 by Tex@rtilink.com on 1997,
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