- 1 medium ripe avocado, peeled, pitted and cut into chunks
- 2 teaspoons lime juice
- 2 packages (3 ounces each) cream cheese, softened
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon hot pepper sauce
- Tortilla chips
- In a small bowl, beat avocado with lime juice until smooth. Beat in the cream cheese, Worcestershire sauce, salt and hot pepper sauce until smooth. Serve with tortilla chips. Store in refrigerator. Yield: 1-1/3 cups.
Originally published as Creamy Guacamole in Country Extra September 1999, p49
Enjoy this recipe with a sparkling wine.
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Reviewed Feb. 5, 2013
While I liked the creamy consistency of this "dip", I found that it lacked flavor. I added cumin and some other seasonings to taste.
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