Source: Kathy's kitchen.
Servings: 4 - 6
Entered by: Kathleen and Ken Ferris
Vegetarian Vegan

Hispanic dip for corn chips.

Ingredients

  • 2 ripe avacados, mashed
  • 1 lemon, juiced
  • 2 Tbsp extra virgin olive oil
  • 1 tsp garlic salt
  • 1/2 tsp Mrs. Dash original spice
  • 1 Roma tomato, diced fine
  • 1/4 cup finely chopped cilantro
  • 2 Tbsp mayonnaise (optional)

Instructions

  1. 1
    Mix ingredients in the order given.
  2. 2
    Serve with corn chips.

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