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Prepare at least an hour in advance and press plastic wrap
directly onto surface and refrigerate.
1 large ripe avocado, peeled, seeded and mashed
2 Tbsp. good picante sauce
1 tsp. lemon juice
1/4 tsp. salt

Combine ingredients and mix well. Serve as a dip or as a
topping for Mexican foods. Yields 1 cup.

Favorite Tip: Chili and barbecue stains will disappear from
plastic bowls if you set them in the sun.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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