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George W. Bush's Guacamole Dip and Chips




Source of Recipe


The Great American Sampler Cookbook: Recipes From the White House & Congress


List of Ingredients





4 ripe avocados, preferably Hass
2 jalapeno peppers
Juice of 1 lime (about 2 tablespoons)
1 clove garlic, minced
2 medium vine-ripened tomatoes, seeded and diced
1 medium yellow onion, diced
1/4 cup cilantro leaves, washed, dried and minced
Kosher or other coarse salt to taste
Freshly ground pepper to taste
16 to 20 ounces tortilla chips

Recipe



1. Halve and pit the avocados. Scoop the flesh into a bowl and, with a fork, mash to desired consistency, chunky or smooth.

2. Wearing rubber gloves, seed and dice the jalapenos.

3. With a fork or in a food processor, combine the mashed avocado, jalapenos, lime juice, garlic, tomatoes, onion, cilantro, salt and pepper. Cover the surface with plastic wrap and refrigerate for 1 hour.

4. Serve, chilled, with tortilla chips for dipping.

Makes 32 servings (about 4 cups dip)