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Dip, Guacamole IV (P, KLP)
Source: "United Nations Women's Guild Cookbook" (Vienna and NY 1977)
Serves: 6

2 large ripe avocados
4 tbsp. lime juice
2 large tomatoes
2 tbsp. olive oil
1/4 cup chopped onions
Salt and pepper to taste
1 clove garlic, chopped
Paprika (optional)
1 hot green chili pepper (optional)
2 tsp. coriander leaves/cilantro, chopped fine (optional, but in Mexico a must)

Peel and mash the avocados. Add the lime juice immediately (to prevent avocado changing its color). Mash or chop the tomatoes. Add to avocados. Mix in all other ingredients.

Serve as a side dish with broiled meat, tortilla chips, beans, or as a dip.

Posted by Michelle Fanwick

Nutritional Info Per Serving: N/A