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From Stones River Market

<p>Hispanic dip for corn chips.</p>
Source: Kathy's kitchen. (Entered by Kathleen and Ken Ferris)
Serves: 4 - 6

2 ripe avacados, mashed
1 lemon, juiced
2 Tbsp extra virgin olive oil
1 tsp garlic salt
1/2 tsp Mrs. Dash original spice
1 Roma tomato, diced fine
1/4 cup finely chopped cilantro
2 Tbsp mayonnaise (optional)

Step by Step Instructions
  1. Mix ingredients in the order given.
  2. Serve with corn chips.