South of the Border Dip

1 Ripe avocado
1 C Sour cream
1 tbsp Minced pickled jalapeno
1 tbsp minced sour pickle

1/2 C Chopped celery
1/4 tsp Lemon juice
1/4 tsp Chili powder

Peel, and seed avocado. Mash with electric mixer. Add remaining ingredients. Blend well. Make dip just prior to using as avocado darkens on standing. Serve with tortilla chips.

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