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.
Yield:
Makes about 1 1/2 cups; 6 servings
Recipe from
Nutritional 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
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
Preparation
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.)
2. Scrape mixture into a bowl and add salt to taste. Serve with chips for dunking.
Note:
September 1998
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