GUACAMOLE DIP
Jack Devereaux - Glendora

2 avocados, peeled
1 medium onion, chopped
2 green chilies, deseeded and chopped
1 tbsp lemon juice
1 tsp salt
1/2 tsp black pepper, coarsely ground
4 to 8 tbsp mayonnaise
2 medium tomatoes, skinned and finely chopped
tortilla chips

Put the avocados, onion, chilies, lemon juice, salt and pepper in a food processor or blender and process until creamy. Add mayo and process briefly, then turn the mixture into a bowl and stir in the chopped tomatoes. Cover and chill. Serve with tortilla chips.

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