1    Avocado
12 ts Spike or parsley
Pinch Mexican seasoning
1/2 ts Cumin
1/2 ts Dried oregano

Cut avocado in half, remove seed, and scoop out pulp,
reserving seed. In small bowl, mash with fork, mixing
in seasonings. Whip with fork until creamy. If you are
not going to serve guacamole immediately, return seed
to bowl to prevent discoloration, cover tightly, and
refrigerate until ready to use. Serve as dip for
natural corn chips, celery stalks, or other raw
vegetables.