Saturday, December 13, 2008

Avocado Dip

Quick, easy and good.
I found this recipe here.
Instead of Tabasco sauce, I used a fresh jalapeño.

Avocado Dip
2 large ripe avocados, peeled and pitted
16 ounces sour cream
2 tomatoes, cored, seeds removed, coarsely chopped
4 green onions, with green, coarsely chopped
4 teaspoons lemon juice
a few drops of hot pepper sauce, such as Tabasco


Cut avocado into chunks; place in food processor with sour cream, tomato, green onion, lemon juice, and hot pepper sauce. Pulse until smooth. Cover and refrigerate for an hour to chill. Serve with chips or vegetable dippers.

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