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2 large avocados, pitted and peeled 2
2 tbsp sour cream 30 mL
1/8 tsp garlic powder 0.5 mL
1/4 tsp salt 1 mL
1 tsp lemon juice 5 mL
1/3 cup finely chopped canned green chilies 70 mL
Tabasco sauce to taste
1 small ripe tomato, peeled, seeded and finely chopped 1
1/4 cup finely chopped green onions 50 mL
In food processor or blender, mash avocados. Add sour cream, garlic powder, salt, lemon juice, green chilies and Tabasco sauce. Stir in tomato and green onions; mix well.
Chef's Note
Avocado dip, delicious with corn chips and vegetables. May be refrigerated up to 2 days or frozen.
2 tbsp sour cream 30 mL
1/8 tsp garlic powder 0.5 mL
1/4 tsp salt 1 mL
1 tsp lemon juice 5 mL
1/3 cup finely chopped canned green chilies 70 mL
Tabasco sauce to taste
1 small ripe tomato, peeled, seeded and finely chopped 1
1/4 cup finely chopped green onions 50 mL
In food processor or blender, mash avocados. Add sour cream, garlic powder, salt, lemon juice, green chilies and Tabasco sauce. Stir in tomato and green onions; mix well.
Chef's Note
Avocado dip, delicious with corn chips and vegetables. May be refrigerated up to 2 days or frozen.
