Peel and de-pit the avocados.  Hand mash avocados and add the rest of the ingredients.  Cover tightly with plastic wrap and refrigerate until serving time.  This dip should not be made more than 4 hours before serving.   Serve with tortilla chips.  

Note: In New Jersey it is often difficult to find ripe avocados when you need them.   If you buy them slightly before they are ripe, you can put them in a brown bag in a somewhat cool place to ripen.  The timing is tricky, however.  I would guess this ripening usually takes about 2 days but it depends on the actual status of the avocados.  Also, you can't buy perfectly ripe ones and leave them sitting for days because they will rot.  So, my best advice is to shop for perfectly or nearly perfectly ripe avocados very close to the time you will need them.  Even if you have to pay a little more, it is worth it.

PS  This dip will turn color if left out in warm air for awhile.  Some people believe leaving the pit in the dish prevents this discoloration but I think it is a myth.