Categories: Dips 
      Yield: 1 servings 
  
      1    Avocado 
     12 ts Spike or parsley 
           Pinch Mexican seasoning 
    1/2 ts Cumin 
    1/2 ts Dried oregano 
  
  Cut avocado in half, remove seed, and scoop out pulp, reserving seed. In 
  small bowl, mash with fork, mixing in seasonings. Whip with fork until 
  creamy. If you are not going to serve guacamole immediately, return seed to 
  bowl to prevent discoloration, cover tightly, and refrigerate until ready 
  to use. Serve as dip for natural corn chips, celery stalks, or other raw 
  vegetables.