Yield: 2 Cups
| Measure | Ingredient |
|---|---|
| 2 \N | Ripe avocados, peeled and cut up |
| 1 medium | Onion, finely chopped |
| 1 \N | Or 2 green chili peppers, finely chopped |
| 1 tablespoon | Lemon juice |
| 1 teaspoon | Salt |
| ½ teaspoon | Coarsely ground pepper |
| ½ teaspoon | Ascorbic acid mixture |
| 1 medium | Tomato, finely chopped |
| \N \N | Coro chips |
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 ¼ cup mayonnaise or salad dressing and ½ ts garlic salt into avocado mixture before adding tomatoes.
Source: Betty Crocker's Cookbook, 6th Edition