In a small saucepan, mash the avocado flesh with a potato masher. Stir in the remaining ingredients. Serve in a bowl with tortilla chips for scooping up the dip.
Serves 2
Craig Claiborne, The New York Times Cook Book, 1961
When locally grown ripe tomatoes are available, a small amount of chopped tomato flesh (i.e., with skin and seeds removed) is a nice addition.
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