Guacamole (crocker)

Yield: 2 Cups

Measure 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

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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