(If you're on a diet and watching your fat and calorie intake, this lighter version of guacamole lets you have your avocado dip and eat it, too.
Prep Time: 15 minutes
Ingredients:
- 1 cup low-fat cottage cheese
- 1 tablespoon grated sweet onion or 1-1/2 teaspoons dried onion flakes
- 1 clove garlic, minced, or 1/8 teaspoon garlic powder
- 1 teaspoon salt
- Pinch of cayenne pepper
- 2 teaspoons lemon or lime juice
- 1 ripe avocado, peeled and cut in chunks
- 1 tomato, peeled and chopped
Preparation:
Place cottage cheese, onion, garlic, salt, cayenne pepper, lemon or lime juice, and avocado in a food processor or heavy-duty blender. Process until smooth. Pour into serving dish and fold in chopped tomato. Cover with plastic wrap, making sure the plastic touches the entire surface of the dip, and refrigerate for 2 hours.
Serve with baked low-fat corn chips or cold vegetable crudites such as celery or carrot sticks. Use within 24 hours.
Yield: about 2 cups, 15 calories per tablespoon.
Serve with baked low-fat corn chips or cold vegetable crudites such as celery or carrot sticks. Use within 24 hours.
Yield: about 2 cups, 15 calories per tablespoon.
