Enlightened Guacamole

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 Sunset

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Nutritional Information

Amount per serving
  • Calories: 161
  • Calories from fat: 41%
  • Protein: 2.9g
  • Fat: 7.3g
  • Saturated fat: 1g
  • Carbohydrate: 23g
  • Fiber: 2.7g
  • Sodium: 179mg
  • Cholesterol: 0.0mg


  • 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


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