Yummy Avocado Spread

I really try to eat local & regional foods rather than foods that are hiked from across the country or the world for that matter! It can be a difficult and daunting task at times. I did myself a favor at Publix the other day though. I found myself in the produce section staring at a mound of Hass avocados from South America to my right and Florida grown avocados to my left. Since I have a dislike for Florida avocados, I forced myself to buy one. I figured they must be good for something. Well, let me tell you that they are! This spread is wonderful and can be used for chips, crackers, sandwiches, etc.....

Make sure that you let the avocado turn reddish/dark if it is bright green. This can take 2-3 days of sun and rest.

Florida Avocado Spread
1 large Florida Avocado
1-2 Cloves of garlic-minced
2 tablespoons red onion-minced
1 teaspoon cumin
1 teaspoon red wine vinegar
1 1/2- 2 tablespoons vegenaise or mayo
pinch of red pepper
salt & pepper to taste

With a knife, slice open the Florida avocado, remove the pit, and use a spoon to scoop out the flesh.

In a bowl, place the avocado, garlic, onion, cumin, vinegar, & red pepper. Mix & break down the avocado to your desired texture. Add the mayo, mix, and salt & black pepper to taste.

*Florida Avocados have 25-50% less fat than Hass avocados. The program I use for nutritional info does not understand the term 'Florida Avocado', so I am unable to provide exact nutritional information. If you use vegenaise, this will be free of cholesterol and trans fat. If you use mayo, this, of course, is vegetarian rather than vegan...