I got this recipe when I lived in TX and went to Mexico for Christmas. I love it, and so do my kids who can eat avacado (two of them are allergic!). I use this for dip and to accompany almost any Mexican dish.
servesMakes 2 1/2 cups
prep time20 Min
methodNo-Cook or Other
ripe avocados, peeled and mashed
1 blanched tomato (remove skin)
seasoned salt, or salt
dried onion flakes or 1 teaspoon finely chopped fresh onion
finely minced garlic, or 1/8 - 1/4 teaspoon of garlic powder
dash of hot sauce
How To Make
Combine all ingredients. Serve with tortilla chips, or any mexican salad or entree.
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