Ingredients:
2 ripe avocados
2 Tbls lime juice
1/4 cup sour cream
1/4 tsp cumin
3 dashes Tabasco
salt & pepper to taste
3 plum tomatoes (seeded and cut into small cubes)
1/4 cup diced, red onion (1/4" cubes)
1/4 cup chopped fresh cilantro
Preparation:
mash the avocados in a bowl with the lime juice.
Blend in the remaining ingredients.
Now the Viva la Mexico Dip
Ingredients:
1 can (16 oz) refried beans
1 1/2 cups of the guacamole dip ABOVE
1 1/2 cup sour cream
1/2 tsp garlic powder
1/4 tsp ground cumin
1/4 tsp chili powder
salt & pepper to taste
1/2 cup grated Cheddar cheese
1/2 cup plum tomatoes (seeded & cut into small cubes)
1/4 cup chopped black olives
2 scallions halved and sliced, approximately 3" of green.
(leave as much green on as there is white)
Preparation:
Three (3) layers in a 10" round glass baking dish.
Spread the beans over the bottom of the dish.
Cover with the guacamole.
In a separate bowl; combine the sour cream and spices
then spread over the guacamole. Smoothing it out with
a spatula. Sprinkle the top with the cheese, tomatoes,
olives and scallions.
Serve at room temperature
OR
Bake @ 425F for 15 minutes and serve Hot