1 teaspoon lemon juice (freshly squeezed is better)
3 ounces cream cheese
5 or 6 drops green food coloring (optional, if avocados aren't ripe and dark green in color)
2 fresh or canned jalapeno peppers, stems removed (optional, if you like it hotter)
In a blender, mix and blend all ingredients until smooth.
Refrigerate for a couple
of hours before serving. Do not taste the sauce until it has chilled. If you taste
it right after blending, it won't taste "salty enough." But let the sauce chill
and let the flavors develop and it will be great!
Serve with white corn tortilla chips.
Posted by wackopatty at Recipe Goldmine 6/15/01 9:11:24 am.