Bring this south of the border dip to your next party and watch the guests gather around the bowl. Or wrap it in a tortilla to make this appetizer a main course. This recipe comes to us from Denise of The Cottage Sisters.
Serves 12
- 2 medium avocados, peeled and diced
- juice from ½ lemon
- 2 medium tomatoes
- 115 ounce can black beans, drained
- ¼ cup fresh cilantro, chopped
- ½ small onion, diced
- ½ tablespoon of garlic salt
- 6 dashes of hot sauce
Squirt a few squeezes of lemon juice on the avocados to keep them from turning brown.
In a large bowl, combine tomatoes, black beans, avocados, cilantro, onion, garlic salt and hot sauce.
Blend well, cover and refrigerate for 30 minutes to allow flavors to blend
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