Guacamole (crocker)

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

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