MAY 5TH: CHOCOLATE CUSTARD, CHIPOTLE and HOAGIES

Knock-Off Chipotle Guacamole

6 large avocados, halved, pitted and peeled

¼ c. finely chopped red onion

2 Tbsp. finely chopped jalapeno pepper (leave seeds in if you like it hot)

1 tsp. garlic salt

½ tsp. cumin

1 ½ Tbsp. lime juice

Mash avocados in large bowl with fork or potato masher until creamy & a few chunks remain. Stir in onion, jalapeno, garlic salt, & cumin until evenly combined. Stir in lime juice. Garnish with red onion slices, if desired. (Dip keeps up to 24 hours, chilled, with surface covered with plastic wrap.  12 servings.

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