SPICY AVOCADO DIP
"You really can't do better than creamy avocados from Mexico when you're making spreads, guacamole or dips," says Diana Barrios-Trevino, chef/owner of Los Barrios Restaurant in San Antonio, Texas. Her recipe was a winner in a chefs contest sponsored by Avocados from Mexico.

1 fully ripened hass avocado from Mexico, halved, pitted, peeled and sliced
1 cup sour cream
1 package (3 ounces) cream cheese, at room temperature
2 tablespoons to 1/4 cup sliced pickled jalapeño chiles from a jar, drained
2 tablespoons pickled jalapeño liquid from jar
2 tablespoons chopped green olives

In a blender, combine the avocado, sour cream, cream cheese, chiles (use more for spicier dip), jjalapeño liquid and olives; blend until smooth, adding a little more of the liquid or water if the mixture seems too thick. Transfer to a serving bowl. Serve with tortilla chips, crackers or raw vegetables (alternatively, use as a sandwich spread or sauce for grilled chicken or fish).

Yield: Aboout 2-1/2 cups

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