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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is a very slight variation on my dad's recipe; his didn't use the chili powder, but I think it adds a nice touch. It's some of the best I have ever had, especially when eaten with homemade tortilla chips Ingredients:
3 medium avocados |
2 medium plum tomatoes, seeded and chopped |
1/2 medium onion, finely chopped |
1 -2 clove garlic, minced |
1 tablespoon extra virgin olive oil |
2 tablespoons fresh lemon juice or 2 tablespoons lime juice, more to taste,plus more yet to coat top to prevent browning |
2 ounces cans diced green chilies, drained |
1/4 teaspoon finely minced jalapeno pepper, to taste (optional) |
1/4 teaspoon chili powder, about |
salt & freshly ground black pepper |
tortilla chips, preferably home made,as accompaniment |
Directions:
1. Peel avocados and remove stones.
2. Mash coarsely in medium dish.
3. Add remaining ingredients.
4. Adjust lemon juice to taste.
5. Adjust seasonings to taste.
6. Sprinkle top with additional lemon juice to prevent darkening if dip will be stored for any length of time.
7. Serve with tortilla chips or as salad dressing on tossed green salad.
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