Spicy Avocado Dip

1/2 lime
1 medium ripe avocado, pitted, peeled and chopped (about 1 cup)
1/4 cup chopped tomato
1 tbsp. chopped fresh cilantro leaves
1 tsp. Worcestershire sauce
dash hot pepper sauce
60 Pepperidge Farm® Baked Naturals™ Toasted Wheat Wheat Crisps


Squeeze the juice from the lime into a medium bowl. Add the Avocado, tomato, cilantro, Worcestershire sauce and hot pepper sauce and toss to coat.  Serve with the wheat crisps for dipping.

For an Italian twist, substitute basil for the cilantro and lemon juice for the lime juice. Sprinkle with flat leaf parsley.

For a Mediterranean twist, substitute dill weed for the cilantro, lemon juice for the lime juice and Dijon-style mustard for the Worcestershire.  Sprinkle with flat leaf parsley.

2 thoughts on “Spicy Avocado Dip

  1. Avocados are commercially valuable and are cultivated in tropical and Mediterranean climates throughout the world. They have a green-skinned, fleshy body that may be pear-shaped, egg-shaped, or spherical. Commercially, it ripens after harvesting. Trees are partially self-pollinating and often are propagated through grafting to maintain a predictable quality and quantity of the fruit.’

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  2. Some supermarkets sell pre-ripened avocados which have been treated with synthetic ethylene to hasten ripening. In some cases avocados can be left on the tree for several months, which is an advantage to commercial growers who seek the greatest return for their crop; but if the fruit remains unpicked for too long it falls to the ground.-`.;

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