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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
Recipe 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.
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