Sunday, April 14, 2013



8 oz. cream cheese
2 avocados, mashed (but do leave some lumps)
1/4 c. finely chopped onion
2 Tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. hot sauce (Tabasco)
1 c. diced tomato
2 Tbsp. cilantro

Mix it all together and chill.

To keep it from turning brown, put the avocado seeds in there and then put some plastic wrap directly on top of the guacamole - pressing out the air as much as possible.

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