Update my dinner status, I'm making this tonight.
121 chefs marked this as Favorite
4 chefs marked this as Try Soon
Servings: 1 cup dip
Total Time (median): 0 : 30 Active Time: 0 : 20
US/Metric: [convert to metric]
Ingredients
- 2 each Avocados very ripe, halved, seeded, peeled, and
- 1/2 each Onion small, cut up
- 2 ounce Green chili pepper canned, diced, drained
- 2 each Jalapeno chili pepper seeded, and chopped or several drops bottled hot pepper sauce
- 1 tablespoon Cilantro or parsley snipped, fresh
- 1 tablespoon Lemon or lime juice
- 1 clove Garlic minced
- 2/3 cup Tomato finely chopped,peeled,seeded optional
- Tortilla chips
Preparation
In a food processor bowl or blender continer combine avocados, onion, chile peppers, cilantro, lemon juice, garlic, and 1/4 teaspoon salt. Cover and process or blend until mixture is smooth, scraping sides as necessary. If desired, stir in tomato. Serve with chips.
Make-ahead directions:
Prepare as above except do not stir in tomato, if using. Cover and chill for up to 24 hours. If desired, stir in tomato just before serving.
