Yield: 8 Servings
|1 carton||(6-oz) Calavo avocado dip; thawed|
|1 pack||(8-oz) cream cheese; softened|
|1 teaspoon||Garlic salt|
|½ teaspoon||Worcestershire sauce|
|½ teaspoon||Seasoned salt|
|½ teaspoon||Onion salt|
|1 medium||Onion; finely chopped|
|1 medium||Firm tomato; finely chopped|
|1 tablespoon||Lemon juice|
Peel and mash avocados with a fork, not a blender. Mix in avocado dip and cream cheese. Consistency of dip may be left a little lumpy, if desired.
Add seasonings and mix again. Chop onion and tomato and mix once more. Mix carefully so as not to mash tomatoes. Squeeze lemon juice on top and cover with plastic wrap.
This dip can be made ahead and refrigerated until serving time.
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .