Guacamole (crocker)
2 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Ripe avocados, peeled and cut up | |
| 1 | medium | Onion, finely chopped |
| 1 | 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 |
| Coro chips | ||
Directions
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