Peel and mash ripe avocado in small bowl. Add juice of one lime. Add 1-3 spoonfuls of your favorite chunky picante sauce and chopped cilantro. Stir. Salt and pepper to taste. Chill for half an hour to blend flavors

Mexican Dip:
Stir together:
1 can black beans; drained and rinsed
1 can white Shoepeg corn, drained
1 can Rotel tomatoes
Desired amount of chopped cilantro

Toss and add 1 avocado, peeled and cut into chunks. Squirt with a little Italian dressing. Add chopped red onions, if desired. Salt and pepper to taste.


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