Tucson Guacamole Recipe
- 1 (8 ounce) package cream cheese, softened
- 2 large ripe avocados, peeled and pitted
- 1 (4 ounce) can diced green chiles, drained
- 2 teaspoons Worcestershire sauce, or to taste
- garlic salt to taste
- black pepper to taste
- 1 large ripe avocado, peeled and pitted
- In a bowl, beat cream cheese with an electric mixer until smooth. Add two avocados, green chiles, Worcestershire sauce, garlic salt and pepper; beat until fairly smooth.
- Gently mix in remaining avocado, leaving it a little chunky. Serve immediately or store in refrigerator covered with plastic wrap, pushing the wrap down so that it is touching the entire surface of the guacamole.
