Mercy's Avocado Dip 
 
4-6 firm, but ripe avocadoes 
1 pint fat free cottage cheese 
1 pint fresh, chunky salsa (the kind in the tub in the refrigerated 
section) 
1 lemon 
garlic powder 
ground cumin 
salt 
pepper 
 
Cut the avocadoes into chunks and place into large bowl.  (The best 
way to cut the avocadoes is to halve them, leaving them in their 
skins, then cutting 3 cuts, lengthwise with a paring knife and cutting 
5 cuts widthwise, then scooping out the cut chunks with a spoon into 
the bowl).  
 
Add the cottage cheese to the bowl. (Depending the on the size of the 
dip you want to make, anywhere between half to the entire pint).  
 
Add the salsa, draining the juice first. (I usually just scoop it out 
with a spoon, draining the juice while holding the spoon to the side 
of the tub.) 
 
Cut the lemon in half and squeeze the juice into the bowl, be careful 
to remove any seeds that fall into the mixture. (To make a lemon 
juicy, I leave it in the plastic produce bag I brought it home in and 
roll it under my foot-usually while I'm putting together the other 
ingredients.) 
 
Add garlic powder, ground cumin, salt, and pepper to taste. (Sorry I 
don't have exact amounts, I learned at my mom's apron.) You won't need 
a lot of salt, the salsa already has some. 
 
Carefully fold all the ingredients together. Don't mix too hard, you 
want the dip to stay chunky, and NOT smooth like guacamole. You can 
also add chopped cilantro that gives it a very nice flavor. Don't 
forget to taste for your preference of spices :).