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easy munchables
beyond chips and pretzels 
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continued from page 2

A slightly-tweaked version of a recipe shared on the boards, this dip is a nice change from the usual tomatoe-y guacamole dips Iíve made in the past Ė it features simple, yummy flavors and a beautiful bright green color. Anyone who needs their tomato fix can always scoop up some salsa and mix the two dips for themselves. This dip's delicious with tortilla chips, of course, but for a healthier alternative, I like pita bread. You can also chop up some raw veggies to serve alongside it.

6 small ripe avocados 
1/3 cup fresh-squeezed lemon juice (youíll need a lemon or two, depending upon how big they are)
4-5 cloves garlic (go easier on the garlic if youíre not a huge garlic fan Ö when working with raw garlic, itís never a bad idea to add a little bit at a time, to taste)
salt and pepper

1 Mince the garlic as finely as possible.
2 Wash the avocados and dry them. Cut each avocado lengthwise all the way around. Now make a perpendicular score through the skin only (donít cut all the way through the fruit). Gently twist and turn to loosen the pit Ė the two halves should separate fairly easily assuming youíve selected ripe fruits. Pull out the seed. Peel off the avocado skin.
3 Place the avocados in a mixing bowl and mash them up (I like to use a potato masher, but a fork works fine too). Add the lemon juice and minced garlic and stir it all up until well-combined. Season to taste with salt and pepper. Serve right away, or pop in a pit, cover tightly with plastic wrap, and refrigerate.


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