Feel guilty dipping into guacamole? This lower-fat version is a yummy alternative. It has chunky bits of tomato and is well seasoned with jalapeno peppers, cumin and cilantro. "I've made and enjoyed this recipe many, many times over the years," says Marlene Tokarski of Mesa, Arizona.
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- 2 large ripe avocados, peeled, divided
- 1 cup (8 ounces) fat-free sour cream
- 1/4 cup chopped onion
- 3 jalapeno peppers, seeded and chopped
- 6 tablespoons minced fresh cilantro
- 4 teaspoons lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/8 teaspoon pepper
- 1 large tomato, seeded and chopped
- Tortilla chips or fresh vegetables
- In a food processor, combine one avocado, sour cream, onion, jalapenos, cilantro, lemon juice, salt, cumin and pepper; cover and process until smooth.
- In a small bowl, mash the remaining avocado with a fork. Stir in the pureed avocado mixture. Gently fold in tomato. Serve with tortilla chips or vegetables. Yield: 3 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Light Guacamole in Light & Tasty
August/September 2003, p21
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Reviewed Mar. 5, 2017
"My husband and I think this guacamole is amazing! I've lightened it up even further by substituting Greek yogurt for the fat-free sour cream...YUM!"
