Guacamole #09

Yield: 8 Servings

Measure Ingredient
2 larges Avocados
1 carton (6-oz) Calavo avocado dip; thawed
1 pack (8-oz) cream cheese; softened
1 teaspoon Garlic salt
¼ teaspoon Tabasco
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.

JULIE BYARS

JANET HARTMAN

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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