Tuna Avocado Pimento Dip for Scooper Chips

• 1 (6 ounce) can tuna, drained
• 1 avocado, sliced
• 1 teaspoon lemon juice
• 13 cup pimento strips, diced
• 23 cup sour cream
• 14 teaspoon garlic salt
• 18 teaspoon white pepper
• 1 teaspoon minced dried cilantro
• 3 green onions, minced
• 12 cup canned water chestnut, chopped (optional)
• 2 dashes cayenne pepper (optional)

1. In mixing bowl, add slices of avocado, lemon juice and one half of the diced pimento strips.
2. Mash with fork or mixer.
3. Add sour cream, garlic salt, white pepper, dried cilantro.
4. Mix on low speed.
5. Fold in tuna and green onion until mixed.
6. Fold in the balance of pimento strips.
7. Fold in water chesnuts if desired.
8. Taste.
9. Add more salt if desired.
10. Add cayenne pepper if desired.
11. Serve with little scooper tosito chips, corn scoops, or regular torilla chips.
12. We used this as a main dish with lots of cooked vegetables as side dishes.
13. This can be doubled or tripled easily for a appetizer dip.

tuna, avocado, lemon juice, pimento strips, sour cream, garlic, white pepper, cilantro, green onions, water, cayenne pepper

Taken from www.food.com/recipe/tuna-avocado-pimento-dip-for-scooper-chips-229158 (may not work)