Thursday, March 12, 2009

Guacamole

The thing I love about this recipe is that you can make it in advance (earlier that day) and then just mix it up when you're ready to serve it. Plus, it's really creamy as a result of the added mayo.

Guacomole
-Alyssa Griffeth-

2 avocados, mashed
1 T. grated red onion
1 T. lemon juice
>1 t. salt
¼ t. chili powder
1 tomato, chopped fine
1/3 c. mayo

Mix all but mayo. Frost mixture with mayo and chill. Just before serving, mix in mayo (keeps it from going brown)
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