Yield: 4 Servings
|\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