| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Appetizers, Dips, Vegetables | 8 | Servings | |
INGREDIENTS
| 4 | Ripe Avocados; Md.Lg. | |
| 1/4 | c | Lime Juice |
| 2 | c | Tomatoes; Fresh, Ripe, Diced |
| 1 | c | Yellow Onion; Diced |
| 1 | tb | Jalapeno Pepper; Diced |
| 1/4 | ts | Hot Sauce |
| 1/4 | c | Fresh Cilantro; Chopped, OR |
| 4 | ts | Dried Cilantro; Crushed |
| Cilantro | ||
| Sour Cream |
INSTRUCTIONS
GARNISHES Peel and pit the avocados, then coarsely mash them in a bowl with a fork. Mix in the lime juice, blending well. Add the other ingredients one at a time, blending well after each addition, in the order given. Garnish with sour cream and sprinkle a little cilantro on top. May be served at room temperature or chilled. Makes about 5 1/4 cups of dip. SUGGESTED DIPPERS: Warm Tortilla Chips, Baby Corn, Black Olives, Jicama, Mushrooms From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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