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Guacamole for 100


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Servings: 100 Portions
Portions: 2 Tablespoons Each

3 quart (6 lb) avocados, ripe, mashed
3/4 cup (6 oz) onions, dry, minced
1 tablespoon (3 cloves) garlic, fresh, minced
1 tablespoon chili powder
1 tablespoon salt
1 teaspoon pepper, black
2 cups (1 lb) salad dressing

Trim, wash, and prepare avocados and onions. Combine all ingredients in a small mixing
bowl. Whip until well blended. Cover; refrigerate until ready to serve.

NOTE:
Peeled avocados may be dipped in solution of antioxidant and water or sprinkled with
2 tablespoon lemon juice to prevent discoloration. Follow directions on antioxidant container.

10 lb 8 oz avocados A.P. (12 large avocados) will yield 6 lb mashed avocado.

For Salad:
Serve 2 tablespoon of Guacamole on each lettuce leaf and garnish with tomato wedge (3 lb fresh tomatoes).

For Dip:
Serve with potato chips, crackers and corn chips.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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