| 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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