2 lg. ripe avocados, mashed
2 tomatoes, finely chopped
1 med. onion, chopped
2 jalapeno peppers, seeded and finely chopped
1 clove garlic, minced
2 tbsp. finely snipped cilantro
1 tbsp. vegetable oil
Juice of 1/2 lime
1/2 tsp. salt
Dash of pepper
Tortilla chips

Mix all ingredients except tortilla chips in glass or plastic bowl. Cover and refrigerate at least 1 hour. Serve dip with tortilla chips. Makes 2 1/2 cups (40 tablespoons); 35 calories per tablespoon.