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8 ounces cream cheese -- room temp
8 ounces sour cream
4 tablespoons salsa
1/2 cup diced onion -- finely diced
3 avocados -- ripe, peeled and seeded -- rough dice
2 tablespoons lime juice
1 teaspoon salt and pepper
1 tablespoon worcestershire sauce
1 teaspoon tabasco sauce -- (or to taste)
1 jalapeno chile pepper -- finely minced, if heat is desired
How To Prepare:
Makes a LOT - recipe can be halved. In a large bowl, blend the cream cheese and sour cream until smooth. Mix in the worcestershire, lime, salt, pepper, jalapeno (if using) and tabasco, then the avocado and salsa until smooth. Refrigerate at least 30 minutes to blend flavors.
If you like, finely dice the avocado and fold it in for more texture.
I find that cheese chips made from Provolone make the best dippers for this - it's a very bland, but slightly smokey cheese -you can taste the dip.
Carbs per serving - include all nutritional information if known: