Rating: 4 stars
87 Ratings
  • 5 star values: 38
  • 4 star values: 22
  • 3 star values: 12
  • 2 star values: 7
  • 1 star values: 8
Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

prep:
15 mins
chill:
2 hrs
total:
2 hrs 15 mins
Servings:
18
Yield:
2 1/3 cups total
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl mash avocados. Stir in salsa and sour cream until combined. Stir in pineapple, beans, jalapeño, onion, cilantro, garlic, lime juice, salt, and cumin. Cover and chill for 2 hours or until ready to serve. Sprinkle with Monterey Jack cheese. If desired, sprinkle with cilantro and serve with tortilla chips.

    Advertisement

*Tip:

Because chile peppers contain volatile oils that can burn skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands touch the peppers, wash hands and nails well with soap and warm water.

Nutrition Facts

42 calories; fat 3g; cholesterol 2mg; saturated fat 1g; carbohydrates 4g; mono fat 2g; insoluble fiber 1g; sugars 1g; protein 1g; vitamin a 48.6IU; vitamin c 4.7mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 16.1mcg; sodium 88mg; potassium 113mg; calcium 20.2mg; iron 0.2mg.
Advertisement