2 California avocados, peeled and barely mashed
1/3 cup onion, chopped
1/3 cup Old El Paso Chopped Green Chilies
2/3 cup tomato, chopped
2 tablespoons Old El Paso Taco Sauce
1 tablespoon lemon or lime juice
1 1/4 teaspoons sugar
1/4 teaspoon garlic powder
Prepare all ingredients. In a medium bowl, carefully mix all ingredients.
Makes 2 2/3 cups.
Double the recipe so you'll have plenty of this zesty dip for tortilla chips and chilled fresh vegetables. Will keep 2 to 3 days refrigerated.