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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! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |