Runnin' Rebels Ranch Guacamole

Found this online; it is a recipe submitted by the wife of the UNLV Rebels' head coach for a contest by Hidden Valley Ranch.

• Ready In: 20 mins
• Serves: 24
• Yields: 3 cups

Ingredients

• 3  large Hass avocadoes, halved, pitted, and peeled
• 1  cup red onion, diced
• 3⁄4 cup fresh cilantro leaves, chopped
• 3⁄4 cup red bell pepper, diced
• 1  large anaheim chili, diced
• 3  tablespoons fresh lime juice
• 1 (1 ounce) package  hidden valley ranch dressing mix
• 1⁄4 teaspoon fresh ground black pepper

Directions

1. In a medium bowl, using a fork or potato masher, mash the avocados until chunky.
2. Add the onion, cilantro, bell pepper, and chile.
3. In a small bowl, combine the lime juice and package of Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix. Add to the avocado mixture along with the pepper and stir gently to combine.
4. Transfer the dip to a serving bowl and place a piece of plastic wrap directly on the surface of the guacamole, pressing to eliminate any air pockets (this will help keep the guacamole from turning brown).
5. Serve at room temperature
6. *NOTE*.
7. This dip is best when made within 8 hours of serving, but it can be prepared up to 1 day in advance. Cover and refrigerate. Remove from the refrigerator 30 minutes before serving, but keep covered until ready to serve.