repare Easy Chunky Guacamole: Halve, seed, peel and cube 2 avocados. Combine avocados
Peel and mash avocados in a flat bottom bowl.
Add chopped tomatoes, chopped onions, and lime juice.
Place garlic on a cutting board, add salt and blend together with a spoon, then add to rest of ingredients.
Mix completely, cover and chill at least 1 hour.
Serve with Tortilla chips or Fajitas.
eels and seeds of your avocados and put the remaining flesh
Cut avocados in half, remove the seed and scoop out pulp with a spoon.
Mash pulp with a fork into a soft puree and add the lemon juice, salt, pepper, garlic, jalapeno peppers and hot sauce. Blend in cream cheese.
Makes approximately 2 cups.
Chop the tomatoes and avocados. Make sure there is about
Cut the avocados in half, then remove the pits, reserving 1 to a medium bowl.
Scoop avocado meat into bowl with pit.
Gently mash avocados with a spoon.
Add lemon juice, salt, chili and cumin.
Stir lightly to combine.
Serve with carrot and celery sticks.
Mash avocados together. Add desired fresh squeezed lime or lemon juice and salt on avocados. Mix all ingredients well. If you desire a hot taste leave in seeds of jalapeno pepper.
Take out seeds if you desire a milder taste.
br>Peel and slice the avocados. An easy way to peel an
Mash the avocados in a deep bowl. Mix in garlic, salt, and black pepper. Stir in sour cream until well-blended.
In a small bowl, mix together the avocados, sour cream, cream cheese and salsa. Blend to desired consistency.
In a small bowl mix the salt, pepper, garlic salt and onion powder. Stir into the avocado mixture. Cover and chill in the refrigerator 1/2 hour before serving.
Garnish with the tortilla strips, avocados, and queso fresco.
Peel avocados and mash with a fork, removing pit.
Add salsa, increasing to as much as 1/2 cup salsa, depending on
your taste. Best if served immediately.
Mash avocados with a fork.
Add sour cream and taco seasoning; mix well.
ilantro.
Serve with sliced avocados and sour cream.
Peel and seed avocados; place in bowl.
Chop red onion in large chunks; place in bowl with avocado and mash together until you arrive at the consistency you like.
Chop tomatos into chunks and add to avocado mixture, mix lightly.
Juice two limes into the bowl (real limes work much better than juice).
Add Lawry's Seasoning to taste - I usually give two or three good shakes.
Refrigerate at least a half hour, stir and serve!
Cut avocados in half and take out the seed,scoop out meat with a spoon and place in bowl.
Mash the avocado with a fork (make it lumpy or smooth, whichever you like).
Add the salsa, mayonnaise, sour cream, salt, pepper, garlic and onion powder. Mix together well.
Add lemon juice (not too much), Mix and serve.
Garnish with fresh chives.
Peel avocados and cut into bite size pieces.
Slice green onions into 1/2-inch lengths and tomato into 1/2-inch pieces. Combine all ingredients and toss lightly.
In a small bowl with a fork mash soft ripe avocados.
Add dash of lemon juice to prevent darkening.
Salt and pepper to taste. Add garlic powder if desired.
Blend in one jar of Gerber garden vegetable.
Add picante sauce and garnish with nacho chips and enjoy.
Place chickpeas, water, tahini, lime juice, salt, garlic, and cumin in a food processor. Puree until smooth, about 2 minutes. Add avocados, spinach, and olive oil; puree until creamy, 2 to 3 minutes.
Combine avocados, vinegar, parsley, chives, dill, and garlic powder in the bowl of a food processor. Process until smooth. Season with salt and pepper.