Healthified Garlic Guacamole

45% fewer calories • 64% less fat • 94% more vitamin A than the original recipe—see the comparison. Holy guacamole! The healthified version of this fiesta favorite has a garlicky kick. Olé! From Live Better America.

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Prep Time 20 min
Total Time 1 hr 15 min
Servings 9

Ingredients

1: medium bulb garlic (2 oz)

3: Old El Paso® flour tortillas for burritos (8 inch; from 11.5-oz package)

: Cooking spray

2: medium avocados, peeled, pitted

2: tablespoons fresh lime juice

1/2: teaspoon salt

1/8: teaspoon black pepper

: Dash ground red pepper (cayenne) or few drops red pepper sauce, if desired

1/4: cup finely chopped red onion

3: plum (Roma) tomatoes, seeds removed, chopped

2: tablespoons chopped fresh cilantro

: Assorted fresh vegetables for dipping, such as carrots and cucumbers

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Directions

1 Heat oven to 350°F. Carefully peel paper-like layers from around bulb of garlic, leaving just enough to hold garlic cloves together. Cut 1/4- to 1/2-inch slice from top of bulb to expose cloves. Place cut side up on 6-inch piece of foil; wrap securely in foil. Place in pie plate or shallow baking dish. Bake 40 to 45 minutes or until garlic is tender when pierced with toothpick or fork. Cool.
2 Spray 2 large cookie sheets with cooking spray. Cut each tortilla into 12 wedges. Place in single layer on cookie sheets. Spray with cooking spray. Bake uncovered 8 to 10 minutes or until light golden brown and crisp.
3 In medium bowl, mash avocados. Stir in 1 teaspoon of the roasted garlic,* the lime juice, salt, black pepper and red pepper. Stir in onion, tomatoes and cilantro. Serve with baked tortilla chips and vegetables for dipping.

EXPERT TIPS

Expert Tips

*The remaining roasted garlic can be covered and refrigerated to use in other dishes. Add a little to salad dressings, soups or cooked vegetables.

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the original.

Like the curved tortilla chips in the photo? Here's how: Crumple some foil and place on the cookie sheet; spray with cooking spray. Drape the tortilla wedges over the crumpled foil before baking.

Reduce calories to 100 and fat to 4g per serving by substituting 1 cup frozen peas, cooked and drained, for one of the avocados. Place the peas and 1 Tbsp water in a food processor; process just until smooth, then add to the mashed avocado.

If you don't have time to roast the garlic, substitute 1/2 teaspoon chopped fresh garlic for the mashed roasted garlic.

Got questions? Our experts have the answers. Ask Betty now.