"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Guacamole Dip Recipe

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This recipe for Guacamole Dip, by , is from The New Raymond Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Marusha Bentlage
Added: Sunday, October 2, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. cilantro leaves, roughly chopped
3 jalapeno chiles, stemmed and chopped
3 large buttery-ripe, black skinned avacados (Haas)
1 lb. (5 or 6) ripe plum tomoatoes, seeded & diced
1/2 medium red onion, diced
3 T. lime juice
Salt and pepper to taste
Corn chips

Directions:
Directions:
Cut the avacados into quarters. Remove the seeds, peel, and place in a mixing bowl Mash with a potato masher or fork until chunky. The proper texture is slightly chunky. Add the cilantro, onion, chiles, lime juice, salt and pepper and combine with a fork. Serve with corn chips.

Number Of Servings:
Number Of Servings:
2 cups
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Use fresh lime juice and don't think about adding any garlic!

 

 

 

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