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