Categories: Dips, Vegetables, Mexican 
      Yield: 8 servings 
  
      4 ea Ripe Avocados; Md.Lg.             1/4 c  Lime Juice 
      2 c  Tomatoes; Fresh, Ripe, Diced        1 c  Yellow Onion; Diced 
    1/4 ts Hot Sauce                         1/4 c  Fresh Cilantro; Chopped, OR 
      4 ts Dried Cilantro; Crushed        
 
---------------------------------GARNISHES--------------------------------- 
      1 x  Cilantro                            1 x  Sour Cream 
      1 tb Jalapeno Pepper; Diced          
  
  Peel and pit the avocados, then coarsely mash them in a bowl with a fork. 
  Mix in the lime juice, blending well.  Add the other ingredients one at a 
  time, blending well after each addition, in the order given.  Garnish with 
  sour cream and sprinkle a little cilantro on top.  May be served at room 
  temperature or chilled. Makes about 5 1/4 cups of dip. SUGGESTED DIPPERS: 
  Warm Tortilla Chips, Baby Corn, Black Olives, Jicama, Mushrooms