JOHN’S AVOCADO DIP

Categorized | Recipes

Posted on 28 February 2010 by Jeremy

3 avocados, mashed ¼ c. chopped red onion
2 tsp. cilantro 1 ½ tblsp. Lime juice
½ tsp. salt dash black pepper
1 can rotel, drained

Combine all ingredients. Refrigerate for at least 1 hour before serving.

Yields: approximately 2½ cups.

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