Mayonnaise makes this avocado dip creamier than guacamole. Baked corn tortillas are perfect for scooping it up.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Peel and pit avocados. In a medium bowl mash avocado pulp with a fork. Add mayonnaise dressing or salad dressing, lime juice, tomato, green onion, chili pepper, cilantro, thyme, garlic powder, and pepper; stir until well combined. Cover surface of dip with plastic wrap and chill until serving time.

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  • For tortilla crisps, spray tortillas with nonstick coating. Stack tortillas. With a sharp knife cut stack into 8 triangles; separate triangles and place on baking sheets. Bake in 425 degree F oven about 8 minutes or until brown and crisp.

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  • Serve chilled dip with cooled crisps. Makes 16 servings.

Nutrition Facts

78 calories; 4 g total fat; 1 g saturated fat; 0 mg cholesterol; 86 mg sodium. 11 g carbohydrates; 1 g fiber; 1 g protein; 31 RE vitamin a; 6 mg vitamin c; 20 mg calcium; 1 mg iron;

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