Ingredients: 1 tbsp lemon juice 1 tsp seasoned salt 1/2 tsp lemon pepper 1 cup onion, chopped 2 tbsp black olives, chopped 1 tbsp chili peppers, chopped 1 tbsp cilantro, chopped 2 ea avocado, mashed 2 ea tomatoes, peel and chop Directions:1. Mash the ripe avocado, add lemon juice and blend. Peel, chop and drain the tomatoes. Add along with remaining ingredients to the avocado mixture; blend. Cover and chill. 2. Serve over chicken enchiladas or as a sauce over any Mexican-style chicken, beef, or cheese dish. Also serve with tortilla chips as a dip. Can be kept in refrigerator up to 24 hours if covered very tightly. |