Yield: 3 Servings
Measure | Ingredient |
---|---|
\N \N | Stephen Ceideburg |
5 \N | Avocados, peeled and seeded |
1 tablespoon | Fresh dill, chopped |
½ tablespoon | Garlic salt |
1 cup | Plain yogurt |
2 tablespoons | Fresh lemon juice |
2 tablespoons | Mild, medium or hot salsa |
9 \N | Tortilla chips |
Mash avocados with fork, leaving some chunks. Add dill, garlic salt and yogurt, and mix until well-blended. Add lemon juice and desired salsa to taste. Serve with tortilla chips: To store guacamole, cover with plastic wrap or aluminum foil and refrigerate.
From the Oregonian's FOODday, 1/26/93.
Posted by Stephen Ceideburg