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Ingredientes
- 1 round loaf pumpernickle bread, unsliced
- 2 avocados
- 1 tomato, peeled and minced
- 1 sm. onion, minced fine
- 1/2 fresh squeezed lemon
- 1 clove garlic, chopped
- Dash salt and pepper
Direcciones
- Cut top off pumpernickle bread and scoop out center. Save top and scooped out center. Peel avocados. In bowl, mash avocados with lemon juice very well. Stir in lemon juice, garlic, salt and pepper. Mix in tomatoes. Put mix into bread hole and use cut up bread chunks to dip. May also use tortilla chips to dip.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 403g | |
| Calories 374 | |
| Calories from Fat 267 | 71% |
| Total Fat 29.67g | 37% |
| Saturated Fat 4.33g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 179mg | 7% |
| Potassium 1395mg | 40% |
| Total Carbs 29.34g | 8% |
| Dietary Fiber 16.2g | 54% |
| Sugars 7.63g | 5% |
| Protein 6.06g | 10% |
