We reduced the fat in this guacamole by adding green peas and using less avocado. See the difference in the chart above. Serve as a dip with baked tortilla chips, or use it as a condiment with Mexican or southwestern fare.
1 1/4 cups frozen petite green peas, thawed
1/4 cup fresh cilantro leaves
2 tablespoons fresh lime juice
1/4 teaspoon salt
1 medium avocado, peeled and quartered
1/2 medium jalapeño pepper, seeded and quartered
2 garlic cloves, minced
How to Make It
Combine all ingredients in a food processor or blender, and process 2 minutes or until smooth, scraping sides of bowl occasionally. Spoon guacamole into a bowl. Serve immediately, or press plastic wrap onto surface of guacamole, and chill up to 1 hour before serving.