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Skinny Garlic Guacamole

 0 Ratings
  • Prep Time 20 min
  • Total Time 1 hr 15 min
  • Servings 9
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Holy guacamole indeed! This garlicky recipe has 64% less fat than the original version.


medium bulb garlic (2 oz)
Old El Paso™ flour tortillas for burritos (8 inch; from 11.5-oz package)
Cooking spray
medium avocados, peeled, pitted
tablespoons fresh lime juice
teaspoon salt
teaspoon black pepper
Dash ground red pepper (cayenne) or few drops red pepper sauce, if desired
cup finely chopped red onion
plum (Roma) tomatoes, seeds removed, chopped
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.

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.

Nutrition Information

No nutrition information available for this recipe.

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