I am working on finishing up a crochet pattern and started thinking about when my Daughter and I attended a Art Symposium in Yuma, AZ.
I usually pick up a magnet as a souvenir, but that particular year, I picked up recipe postcards. One of the postcards was for Southwest Guacamole.
I had to whip up a batch and share the recipe with you.
You won't be disappointed, and you can include this with all types of dishes. I couldn't stop eating it, so it didn't make it on any other recipes, but it sure was good on the tortilla chips.
Ingredients:
2 ripe avocados, (make sure they are black and soft)
1 plum tomato, chopped
1/2 onion, chopped
1 minced garlic clove
2 tablespoons of sour cream
2 teaspoons of diced jalapeno
1 teaspoon of lemon juice
The first thing you want to do is slice the avocado, remove the pit and the outer peel of the avocado. If your avocado is ripe, you should be able slide the peel right off the pulp.
Mash the avocados with a whisk.
Chop the tomato and onion. I like chunky, but this is a personal preference. Add this to the avocado and mix well.
Mince the garlic and add to the avocado with the sour cream, and jalapeno, mix well.
Add the lemon juice.
Mix well and chill.
I am inpatient, I put mine in the freezer for about 15 minutes and that is about how long it last in my house before it is gone.
Great dip with tortilla chips.
Enjoy,
Debra
