Healthified Garlic Guacamole

 

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

• 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.