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Rockin' Guacamole (Southwest)

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“This recipe comes from the 1997 cookbook, Vegetarian Planet & it makes a dip that even I can enjoy, & I don't normally care for this green stuff! Preparation time does not include the time needed for the dip to chill.”
READY IN:
45mins
SERVES:
16
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees F.
  2. Cut eggplant in half & lay the two halves on a baking sheet, cut side up.
  3. Bake for 30 minutes, then remove from oven & let cool.
  4. In a bowl, combine avocado, the bell peppers, cayenne, garlic, red onion, cilantro, olive oil & lime juice.
  5. Spoon the eggplant from its skin & add it to the bowl, then with a potato masher or a fork, mash the mixture coarsely.
  6. Add salt & pepper to taste, then chill the dip for at least 30 minutes, before serving with chips.

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