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Fitness Minutes: (0)
73 9/8/12 6:25 P
Different twist but oooh soooo yummy!
Chunky White Bean-Avocado Dip
3 ripe Hass avocados, pitted and peeled 1 can drained canned white beans (Navy or even Northern beans) 2 cloves garlic, minced 1/4 cup chopped fresh cilantro leaves 2 tsp. fresh lime juice Salt and ground black pepper
In a medium bowl, combine avocados, white beans and garlic. Mash with a fork until chunky. Fold in cilantro and lime juice. Season to taste with salt and black pepper.
This is AWESOME and so much better tasting than regular guacamole. If you want some heat, you can add chopped jalapeno.
1 ripe avocado (throw away the big seed) 1 large tomato (I remove 1/2 the seeds so it isn't overly juicy, but do as you like!) 1/2 of a raw onion (I soak the onion in HEAVILY salted water for 30 minutes after chopping, this takes away the "bite" that gives you bad breath, but still leaves you with the crunch and nice flavour.) After the 30 minutes, thoroughly rinse the onion so that the salt is gone. 1 bunch of cilantro chopped (to taste) - I tend to go crazy with it. 1 serrano chile pepper (only if you like it a bit spicy) juice from 1/2 of a lime salt to taste
Add all of the ingredients and mash the avocado (some people like it chunky, I prefer more smooth with with the tomato and onion being the only chunks.)
i just keep it basic: avocado, onion, jalapeno, lime juice, garlic, and cilantro.
if you're looking to cut down the fat a bit, you can swap some of the avocado with cooked and mashed (or whirred in the food processor) edamame. it ups the protein and cuts the fat, but it tastes just as good if you keep the ratios in check.
Fitness Minutes: (14,158)
9,520 8/11/12 12:06 P
Fitness Minutes: (2,632)
34 8/10/12 5:49 P
Adding lemon juice is good too~
Fitness Minutes: (0)
2 8/9/12 7:35 P
I use 2 avocado, half a medium tomato, 1-2 cloves of garlic, 3/4 red onion and cilantro! The only unhealthy part of guacamole is what you use to eat it with :)
Fitness Minutes: (30,274)
4,873 8/4/12 10:47 A
It seems like I can't make enough guacamole lately. It gets eaten faster than I can make it. I use the large, Florida avocado because that's what is abundant here. I mash it and add finely diced red onion, jalapeno, garlic, lime juice from 1 lime, salt pepper and cilantro. I don't really like tomato in mine. Then I add Greek yogurt in place of sour cream. It makes it creamy, plus adds protein.
I pretty much do what the previous poster says, although since I like cilantro I'll sometimes add that if I have fresh on hand, and I might leave off the salt & spices. The biggest challenge for me is getting a perfectly ripe avocado - I'm just terrible at picking them out sometimes.
Also, if you tend to make more than gets consumed at one sitting, if you store the guac with the pit (after you have made it), it supposedly stays fresher longer. I don't know, I tend to finish it all at once.
I just remove pit and skin, mash with a fork or throw into food processor, add some minced garlic and a little onion, lemon juice and a little salt and dash of cayenne pepper... maybe a touch of cumin too. Then I'll stirr in some finely diced tomato. Not much to it and it always comes out yummy - of course I love avocado and guacamole so I don't think I've ever had it be bad unless the avocados weren't ripe enough to begin with.
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