Thanksgiving Guacamole


	Ingredients 2 ripe California avocadoes, seeded, peeled and coarsely mashed 7 oz (1 can) salsa verde 3 Tbsp chopped fresh cilantro or Italian parsley leaves 1 Tbsp fresh lemon juice 2 tsp finely chopped jalapeno chiles (seeded and deveined) 1 tsp coarse garlic salt 1/2 cup dried cranberries soaked in hot water, drained and squeezed dry 1 Tbsp finely chopped white onion

In medium bowl combine avocadoes, salsa verde, cilantro, lemon juice, jalapeno and garlic salt.

Stir in cranberries and onion.

Serve with tortillas or cut vegetables.

Courtesy of the California Avocado Commission