Saturday, May 19, 2012
As promised in my BINGO blackout post, here is my recipe for Mock Guac, the perfect recipe for those who love guacamole (but not the fat), and/or hate asparagus (but want to check off that box on the BINGO card!):
24 asparagus spears, trimmed and halved (or try canned asparagus, but fresh is best!)
1/2 cup salsa
1 Tbsp cilantro leaves (optional)
2 garlic cloves
1 Tbsp lemon juice
Dash of salt
1/2 cup fat free ricotta (as corrected)
4 scallions, thinly sliced
In a large nonstick skillet, combine the asparagus and 1/2 c. water; bring to a boil. Reduce the heat and simmer, covered, until the asparagus is tender-crisp, about 5 minutes; drain and run under cold water to cool. (Alternative cooking method: microwave on high with 1/4 cup water about 5 minutes or so, then drain and cool under cold water).
In a blender or food processor, puree the asparagus, salsa, cilantro, garlic, lemon juice and salt. Add the ricotta and scallions; pulse several times until chunky-smooth. Transfer to a serving bowl. Refrigerate, covered, until chilled at least 1 hour. Serve as a dip with raw vegetable sticks or baked corn chips.
Let's see how many reluctant asparagus eaters turn into converts with this!