Quick and Creamy Guacamole
From Hemlock, New York, Ethel Anderson sends this irresistible dip that calls for only four items. "Not only is it ideal to serve with chips when entertaining," she writes, "but I also spoon it over cooked chicken breasts at dinner."
Total TimePrep/Total Time: 5 min.
- 1 medium ripe avocado, peeled and pitted
- 1/2 cup fat-free sour cream
- 2 tablespoons chopped green chilies
- 1/8 teaspoon lemon-pepper seasoning
- Cut the avocado into chunks and place in a blender; add the remaining ingredients. Cover and process until smooth. Refrigerate leftovers.
Originally published as Steamed Chicken and Asparagus Guacamole in Light & Tasty June/July 2005
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