• Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

• Using a sharp knife and cutting board, dice the 1/2 cup sweet onion.
• Slice 2 medium ripe avocados in half and remove the seed and peel. Cut into small chunks.
• Dice 1 medium Roma tomato.

Make the Dip

• Using a blender or immersion blender, place the chopped avocados, diced onion, 4 oz chopped medium green chilies, 2 tablespoons lemon juice, 1 tablespoon minced garlic, 2 teaspoons hot sauce, 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper in a container. Blend until ingredients are mashed to desired consistency. (If you prefer a chunkier dip, you may use a potato masher for this.)
• Fold the prepared diced tomato into the avocado mixture. This step is optional. If you'd prefer the dip without tomatoes, simply omit this step.
• Spoon the dip into a pretty serving bowl. Serve immediately or cover and refrigerate until ready to serve. Serve with corn tortilla chips or on your favorite Mexican dish. Makes 1 1/2 cups.