Guacamole dip - kathy shannon
Recipe by UML Admissions Recipe Share
The quantity of items will depend on the amount you wish to make. I am giving you quantities based on the smallest amount that I make and you can adjust accordingly.
Cilantro leaves (1 cup loosely packed or more depending on your taste)
Jalapeno pepper (one half of small pepper or less if too hot)
Salt (1/8 tsp. approximately)
White onion (one small)
Tomatoes (two small)
Avocados (four)
Prep. Time → 30 minutes min
Cook Time → 0 min
1. Chop cilantro leaves and put in a bowl
Remove seeds and chop jalapeno pepper finely
Add seeds and salt to the cilantro leaves and grind with a spoon or fork until mushy and juicy
Add jalapeno pepper and mix
Chop and Add onion and mix
Slice avocados in half and twist to loosen and remove seed
Cut avocados in the shell in squares and spoon out
Add avocados and fold into mixture
Chop and Add tomatoes and fold into mixture
2. Serve with scoops
appetizers September 13, 2016 18:47
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