1 large ripe avocado
1/2 cup sour cream
2 tablespoons picante sauce
1/4 teaspoon garlic powder
1/4 teaspoon salt
Juice of 1/2 lime
Mash avocado, and mix with remaining ingredients. Refrigerate until serving time.
15 to 20 large fresh jalapenos, stemmed and cut in half,
(scoop out some of the seeds, leaving some for heat)
1/2 cup milk
Salt and pepper
2 teaspoons Old Bay Seasoning
2 cups flour
Oil for frying
Beat egg well and add milk. Put peppers into mixture, mixing to coat. Let stand in mixture about five minutes, then remove.
Put salt, paper Old Bay Seasoning and flour in paper sack or 1-quart zip-type bag. Shake to mix thoroughly. Drop the coated peppers, a few at a time, into the flour and close bag and shake to coat. Lay peppers inside-down on cookie sheet to dry for 15 minutes.
Deep fry pepper slices in hot oil until brown and crisp. Drain on paper towels.
Put Dipping Sauce in small deep bowl and place on plate. Arrange the fried jalapeno slices, petal fashion around the dipping sauce bowl.