AuthorRetroRuth
Tested Recipe!
[cooked-sharing]
2 avocados
1 medium tomato, chopped fine
1 small onion, minced
1 tbsp chopped canned green chilies
1 tbsp lemon juice
2 tsp sherry
1 dash cayenne
Salt and pepper to taste
1
Peel and mash avocados. Add tomato, onion, and chiles, then stir in lemon juice, sherry and seasonings to taste, blending well. Serve as a dip for tortilla pieces or corn chips or as a canape spread.
Yield: 10 to 12 appetizer servings
CategoryAppetizers and Snacks, Avocado, Cinco de Mayo, Cuisine, Dips, Mexican and Southwest, Season & Holiday, Vegetable
Ingredients
2 avocados
1 medium tomato, chopped fine
1 small onion, minced
1 tbsp chopped canned green chilies
1 tbsp lemon juice
2 tsp sherry
1 dash cayenne
Salt and pepper to taste
Directions
1
Peel and mash avocados. Add tomato, onion, and chiles, then stir in lemon juice, sherry and seasonings to taste, blending well. Serve as a dip for tortilla pieces or corn chips or as a canape spread.
Yield: 10 to 12 appetizer servings
