Avocado-Jalapeño Dip
From The Houston Junior League Cookbook (1968), Submitted by Mrs. John A. Beck (Audrey Louise Jones)
Ingredients
1 avocado, mashed
2 teaspoons grated onion
2 teaspoons jalapeño juice
1 teaspoon minced jalapeño pepper
2 teaspoons mayonnaise
Dash of Worcestershire sauce
Salt and pepper to taste
Directions
Place all ingredients in bowl and mix well. Place avocado seed in the dip until serving time to retain color. Serve with Fritos. Makes about 3/4 cup.