INGREDIENTS:
| 2 ripe avocados 1 tbsp. fresh lemon juice 1 cup tomato, chopped, drained 1/4 cup cottage cheese 1/2 cup chopped onions 1/4 cup minced fresh cilantro | 1 jalapeno pepper, seeded, chopped 4 garlic cloves, mashed, chopped 1tsp Tabasco sauce 1 tbsp. olive oil 1/4 cup plain yogurt |
DIRECTION:
- Halve avocados lengthwise, spoon out seeds, scoop pulp into bowl, add lemon juice, mash with fork until smooth. Save avocado shells for serving.
- Drain chopped tomatoes and add to mashed avocado, along with the remaining ingredients. Mix well and correct seasoning with salt and pepper. Cover with plastic wrap and refrigerate for at least one hour before serving.
- To serve, put some guacamole in half avocado shells and serve on a bed of lettuce with toasted tortilla chips or pita bread.
Variation: For a quick Avocado Dip, peel and mash 1 avocado with 2 ox cream cheese at room temperature, 1 tsp. lemon juice, 1 tbsp. onions, chopped fin, 1/2 tsp. garlic powder, salt and pepper to taste. Serve as above.
Preparation time: 15 minutes
Makes: 3 cups
