2 ripe, dark-skinned soft avocados 5 ounces of shredded cheddar cheese 10 sprigs fresh cilantro 4 tablespoons chunky salsa Salt and freshly-ground pepper to taste Wash and chop cilantro. On a cutting board and using a sharp knife, slice avocados in half. Remove the pits and put aside.
Remove the center of avocados with knife and place in a bowl. Mash leaving a few lumps for brain effect. Stir in salsa until well blended.
Add cheese and mix well. Place cilantro in the mixture and continue to mix until all ingredients are blended together well. Place pits in dip to keep dip from turning brown.
Cover and refrigerate for at least 1 hour. Remove from refrigerator and discard pits. Add salt and pepper to taste being sure to stir well.
Serve with your favorite chips or fresh vegetables.