2 very ripe Hass avocados
2 cloves garlic, crushed or diced
2 medium tomatoes, diced
1/4 cup red onion, chopped fine
1 tsp. lemon juice
Dash cayenne pepper (optional)
Dash sea salt, to taste

Cut the avocados in half and remove the pits. Mash the avocados with a fork. If they are not very ripe, you will probably need to blend them in a food processor. You can also blend the garlic and tomatoes along with them, but I prefer a chunkier dip. When mashing the avocados by hand, I leave large chunks of avocado in the mix.

When you have the avocado,

Serve with sliced vegetables or chips. Carrots and celery sticks work great.

Since avocado doesn't store well, it's best to make only as much as you're going to eat but if you do need to save it, squeeze some more lemon over the surface and wrap as tightly as you can with plastic wrap and keep in the fridge.
About the Author

Rachel Williamson shares avocado recipes and other food information at Eat This!, a healthy food blog.