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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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To trim down traditional guacamole, I experimented with asparagus instead. My husband and our three hungry sons say this chunky low-fat version is as tasty as the original. I love the guilt-free dipping. Judi Hammer of Litilz, Pennsylvania Ingredients:
1 pound fresh asparagus trimmed and cut into 1-inch pieces |
1/3 cup chopped onion |
1 garlic clove |
1/3 cup chopped seeded tomato |
2 tablespoons reduced-fat mayonnaise |
1 tablespoon lemon juice |
1/2 teaspoon salt |
3/4 teaspoon minced fresh cilantro |
1/4 teaspoon chili powder |
6 drops hot pepper sauce |
assorted raw vegetables and tortilla chips |
Directions:
1. Place 1/2 in. of water and asparagus in a saucepan; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until tender. Drain;
2. Place asparagus in a blender. Add onion and garlic; cover and process until smooth.
3. In a small bowl, combine the tomato, mayonnaise, lemon juice, salt, cilantro, chili powder and hot pepper sauce. Stir in the asparagus mixture until blended. Serve with vegetables and chips. Refrigerate leftovers; stir before serving. Yield: 2 cups.
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