Yield: 4 Servings
Measure | Ingredient |
---|---|
\N \N | Stephen Ceideburg |
4 \N | Avocados, peeled and seeded |
16 ounces | Cream cheese, softened |
1 medium | Onion, finely chopped |
1 medium | Tomato, finely chopped |
1 teaspoon | Garlic salt |
¼ cup | Fresh cilantro, finely chopped |
2 tablespoons | Fresh lemon juice |
\N \N | Tortilla chips or sourdough bread |
Mash avocados with fork, leaving some chunks. Add cream cheese and blend with blender or food processor. Add onion, toma- to, garlic salt and cilantro, and mix until well-blended. Add lemon juice to taste as desired. Serve with tortilla chips or sourdough bread. To store cover with plastic wrap or aluminum foil and refrigerate.
From the Oregonian's FOODday, 1/26/93.
Posted by Stephen Ceideburg