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Cook'n with Betty Crocker 
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Cook'n in Mexico |
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Guacamole |
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Print this Recipe 2 1/4 cups dip This versatile dip can be served with chips, or to top burgers, sandwiches or anything that needs a kick of flavor. 2 large ripe avocados, mashed 2 medium tomatoes, finely chopped (1 1/2 cups) 2 jalapeno chiles, seeded and chopped* 1 medium onion, chopped (1/2 cup) 1 clove garlic 2 tablespoons finely chopped fresh cilantro 2 tablespoons lime juice or lemon 1/2 teaspoon salt Dash pepper Spicy tortilla chips (see recipe), Baked Pita Chips (see recipe), or tortilla chips, (if desired) Mix all ingredients except Spicy Tortilla Chips in glass or plastic bowl. Cover and refrigerate 1 hour to blend flavors. Serve with tortilla chips. 1 tablespoon: Calories 15 (Calories from Fat 10); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 30mg; Carbohydrate 1g (Dietary Fiber 0g); Protein 0g. *2 tablespoons canned chopped green chilis can be substituted for the jalapeńo chilis. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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