Friday, April 18, 2008



2 large avocados, pitted and peeled
2 tablespoons sour cream
1/8 teaspoon garlic powder
1/4 teaspoon salt
1 teaspoon lemon or lime juice...I use lemon
1/2 (4 oz) can chopped green chilies, optional...I don't use
Tabasco sauce to taste
1/2 small onion, chopped
1 small tomato, chopped


In a medium bowl, mash avocado. Add sour cream, garlic powder, salt, lemon or lime juice, chilies, & Tabasco sauce. Stir in onion and tomato; mix well. If not serving immediately, place a piece of plastic wrap directly against the surface of the guacamole to prevent it from turning dark. May be refrigerated up to 2 days or frozen.

Makes about 2 cups

**Thoughts~Best recipe ever!**

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