Cream Cheese and Avocado Salad

2 avocados, cut in half
3 ounces cream cheese
1 tablespoon black olives, sliced
2 tablespoons pimento, chopped
3 tablespoons Italian salad peppers (pepperoncini), chopped
Lemon juice

Add 1 teaspoon vinegar from Italian peppers to cream cheese and mix well in a food processor or blender. Add pimentos, peppers and black olives. Peel, seed and cut the avocados in half. Coat with lemon juice. Fill the cavity with cream cheese mixture. Refrigerate for 1 hour.

Serve on lettuce leaves.

Serves 4.