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