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Enlightened Guacamole

Yield Makes about 1 1/2 cups; 6 servings
Notes: Use a cooked, trimmed artichoke bottom or a canned artichoke bottom packed in water. Instead of tortilla chips, you can serve guacamole with raw vegetables.

Ingredients

  • 1 green onion (ends trimmed), cut into 2-inch pieces
  • 1 fresh jalapeño chili, stemmed, seeded, and coarsely chopped
  • 2 tablespoons coarsely chopped fresh cilantro
  • 1/4 cup thawed frozen peas
  • 3 tablespoons coarsely chopped cooked artichoke bottom (see notes)
  • 1 soft-ripe avocado (3/4 lb.), pitted, peeled, and coarsely chopped
  • 2 tablespoons lime juice
  • Salt
  • 8 cups (about 4 1/2 oz.) low-fat baked tortilla chips

Nutrition Information

  • calories 161
  • caloriesfromfat 41 %
  • protein 2.9 g
  • fat 7.3 g
  • satfat 1 g
  • carbohydrate 23 g
  • fiber 2.7 g
  • sodium 179 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a food processor, whirl onion, chili, cilantro, peas, artichoke, avocado, and lime juice until a chunky paste. (Or with a knife, finely chop vegetables; add lime juice in step )

  2. Scrape mixture into a bowl and add salt to taste. Serve with chips for dunking.