• 2 cups avacados - peeled, pitted, sliced
• 1/2 cup salsa (pineapple sals works well)
• 1/4 tsp garlic powder
• 1/2 tsp hot pepper sauce
• 1 pinch salt (optional)

1. Add the ingredients in bowl and mash to desired consistency. Salt to taste

• 3 avacados
• 1 Tbsp sour cream
• 6 oz. cream cheese softened
• 2 Tbsp salsa
• 1 pinch salt
• 1 dash black pepper
• 1 dash garlic salt
• 1 dash onion powder

1. Mash avacado to desired consistency. Mix in additional ingredients.

• 3 medium avacados
• 2 Tbsp minced onion
• 1 medium clove garlic - minced
• 1 small jalapeno pepper - minced (1 - 1 1/2 tsp)
• 1/4 cup fresh cilantro leaves - minced
• 1/4 tsp salt
• 1/2 tsp ground cumin (optional)
• 2 Tbsp lime juice

1. Scoop flesh of one avacado into bowl. Mash lightly with other ingedients except lime juice.
2. Halve, remove pit, cut 1/2“ cross hatch, scoop out flesh of other 2 avacados. Add to bowl with mashed avacado mixture.
3. Sprinkle lime juice over contents of bowl and mix lightly with fork until combined but still chunky. Can be covered with plastic wrap directly on surface and refrigerated for up to 1 day. Return to room temperature and remove plastic wrap at last minute before serving.