Guacamole

Few appetizers are more associated with Mexican food than guacamole (gwah-kuh-MOH-lay). Who can resist this sumptuous green dip made from ripe avocados? This recipe is the real thing with just the right balance of avocados, onion, jalapeño chilies, cilantro and lime juice.

  • Prep Time 20 min
  • Total Time 1 hr 20 min
  • Servings 44

2
large ripe avocados, pitted, peeled and mashed
2
medium tomatoes, finely chopped (1 1/2 cups)
2
jalapeño chilies, seeded and finely chopped
1
medium onion, chopped (1/2 cup)
1
garlic clove, finely chopped
2
tablespoons finely chopped fresh cilantro
2
tablespoons lime or lemon juice
1/2
teaspoon salt
Dash of pepper
Tortilla chips, if desired

  • 1 Mix all ingredients except tortilla chips in glass or plastic bowl. Cover and refrigerate 1 hour to blend flavors.
  • 2 Serve with tortilla chips.

Expert Tips

Avocados are best when picked while still hard, which is often how they arrive in the supermarket. Let them stand at room temperature for a few days to ripen. Speed ripening by placing the avocados in a paper bag. Ripe avocados will give slightly when pressed with your thumb.

You can use 2 tablespoons canned chopped green chilies for the jalapeño chilies.

For 0 grams of fat and 5 calories per serving, substitute a 15-ounce can of asparagus cuts, drained then blended or processed until smooth, for the avocados. Stir in 1/4 cup fat-free mayonnaise.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Tablespoon
Calories
10
(
Calories from Fat
10 ),
% Daily Value
Total Fat
1 g
1 %
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
30 mg
30 %;
Total Carbohydrate
1 g
1 %
(Dietary Fiber
1 g
1 %
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
4%;
Calcium
0%;
Iron
0%;
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.