|Ripe avocados||3 , peeled and pitted|
|Yellow onion||1 Medium, chopped|
|Lime juice||2 Tablespoon (Extracted From 2 Limes)|
|Green chilies||3 , seeded and chopped|
|Garlic||1 Clove (5 gm), chopped|
|Sour cream||2 Tablespoon|
|Ripe tomato||1 , peeled, seeded, and chopped|
|Chopped cilantro||2 Teaspoon (Fresh)|
Place 2 of the avocados in a food processor with the onion, lime juice, chilies, and garlic and process until pureed.
Add sour cream and process to a thin dipping consistency, adding more sour cream if necessary.
Chop the remaining avocado finely and place in a large mixing bowl.
Add the processed avocado mixture and tomato, season with salt and Tabasco to taste and blend together well.
To prevent discoloration, place an avocado pit in the dip, cover, and chill until serving time.
Just before serving, sprinkle chopped cilantro over the dip and surround with crudites and tostadas.
Serving size: Complete recipe
Calories 1167 Calories from Fat 838
% Daily Value*
Total Fat 100 g153.5%
Saturated Fat 17.1 g85.3%
Trans Fat 0 g
Cholesterol 15.6 mg5.2%
Sodium 663.3 mg27.6%
Total Carbohydrates 77 g25.6%
Dietary Fiber 47.1 g188.2%
Sugars 10.7 g
Protein 17 g33.3%
Vitamin A 73.2% Vitamin C 278.1%
Calcium 15.1% Iron 27.1%
*Based on a 2000 Calorie diet