- 1 avacado
- 1/2 tsp. Spike or Parsley Patch Mexican Seasoning (salt-free)
- 1/2 tsp. cumin
- 1/2 tsp. dried oregano
Cut avacado in half, remove seed, and scoop out pulp, reserving seed. In small bowl, mash with fork, mixing in seasonings. Whip with fork until creamy. If you are not going to serve quacamole immediately, return seed to bowl to prevent discoloration, cover tightly and refrigerate until ready to use. Serve as dip for natural corn chips, celery stalks or other raw vegetables.
Recipe via Fit For Life