Tony's Guacamole Dip

December 4, 2011

Serves 6-8

4 Ripe Avocados, Scooped Out
one-half T Olive Oil
1 T Lime Juice
One-quarter t Salt
one-quarter t Pepper (White or Black)
2 dash Worcestershire Sauce
1 sm Jalapeño, Finely Diced and De-Seeded
1 clove Garlic, Crushed or Finely Diced
1 T Green Onions, Finely Diced
4 T Cilantro, Chopped
1pc Plum Tomato, Seeded and Diced

Combine all ingredients in a large bowl and mix with a combination of stirring and mashing until a slightly chunky consistency is achieved.

TIP: Avocados are ripe when darkened in color and with slight give to the touch. Too much give can mean that they are overripe and will be mushy and dark inside.

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