Tuesday, February 13, 2007
Avocado Mexicano Dip
Avocado Mexicano Dip 1 fully ripened Hass avocado 1 Tbsp chopped green onion 1 tsp. lime juice 1/4 tsp. minced garlic 1/4 tsp. salt 1/4 tsp. ground black pepper Cut the avocado in half lengthwise around the pit; twist to separate the halves. Strike the pit with the blade of a sharp knife, and remove pit. Cut the flesh into cubes; using a large spoon, scoop flesh out of skin into medium bowl. Gently toss with green onion, lime juice, garlic, salt & pepper, being careful not to mash avocado. Makes about 1 cup. |
