| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Appetizers, Crocker | 2 | Cups | ||
INGREDIENTS
| 2 | Ripe avocados, peeled and | |
| cut up | ||
| 1 | Onion, finely chopped | |
| 1 | Or 2 green chili peppers | |
| finely chopped | ||
| 1 | T | Lemon juice |
| 1 | t | Salt |
| 1/2 | t | Coarsely ground pepper |
| 1/2 | t | Ascorbic acid mixture |
| 1 | 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 [email protected] on 1997,
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