2 lg. ripe avocados
1 tbsp. (each) lime (or lemon) juice, Picante sauce
1 med. tomato, skinned and finely chopped
2 tbsp. onion, minced
1/2 tsp. (each) ground coriander, salt

Peel avocados, removing pits (reserve 1 pit); mash pulp with fork. Add lime juice, tomato, onion, coriander and salt. Add Pincante sauce and mix well. Place pit on top of guacamole dip and refrigerate (keeps dip from darkening). Remove pit when ready to serve.