| 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,
A Message from our Provider:
“Forbidden fruits create many jams”