Chile Pepper Dip

Cookbook

Ingredients

2 large ripe avocados
4 canned green chiles
3 tablespoons lime juice
1 pimento, chopped
3/4 teaspoon coriander
salt to taste

Preparation

Peel and pit avocados and mash coarsely with a fork. Drain, seed, rinse and chop chiles. Blend chiles, lime juice, pimento, coriander and salt into the mashed avocado. Serve with corn chips.

Yield: 1 2/3 cups

Special note:
We no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.