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Guacamole and Chips

Prep 20 min
Total 1 hr 20 min
Servings 11

Betty Crocker's Heart Healthy Cookbook shares a recipe! Add something tangy to your family's Mexican night! Serve avocado dip with tortilla chips - a traditional appetizer! ...MORE+ LESS-

Ingredients

jalapeño chilies

ripe large avocados

tablespoons lime or lemon juice

tablespoons finely chopped fresh cilantro

1/2

teaspoon salt

Dash of pepper

clove garlic, finely chopped

medium tomatoes, finely chopped (1 1/2 cups)

medium onion, chopped (1/2 cup)

1/2

bag (13 1/2 ounces) baked tortilla chips

Steps

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1

Remove stems, seeds and membranes from chilies; chop chilies. Cut avocados lengthwise in half; remove pit and peel. Place avocados in medium glass or plastic bowl; mash.
2

Stir in chilies and remaining ingredients except tortilla chips. Cover and refrigerate at least 1 hour to blend flavors. Serve with tortilla chips.

Expert Tips

2 tablespoons canned chopped green chilies can be substituted for the jalapeño chilies.
“A healthy dip—now that’s an important part of snacking. I love chips but stay away from dips because they are so high in fat. But with this dip, I don’t have to worry about that.” Marilyn B.
For an even lighter “guacamole” with no fat and 5 calories per serving, substitute a 15-ounce can of asparagus cuts, drained then blended or processed in a food processor until smooth, for the avocados. Stir in 1/4 cup fat-free mayonnaise.