Spring Green Guacamole Recipe

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Spring Green Guacamole Recipe
Spring Green Guacamole Recipe photo by Taste of Home
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Spring Green Guacamole Recipe

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Love guacamole, but hate the calories and fat? Try this vibrant version with yummy peas. “We eat a lot of this and we never feel one bit guilty,” shares Carey Waterworth from Silvana, Washington.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 package (10 ounces) frozen peas
  • 1/2 cup fat-free sour cream
  • 4-1/2 teaspoons lime juice
  • 1 cup cubed avocado
  • 1/4 cup chopped green onions
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon canned chopped green chilies, drained
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Tortilla chips

Directions

Cook peas according to package directions; drain and place in a food processor. Add the sour cream, lime juice, avocado, onions, cilantro, chilies, garlic, salt and pepper; cover and process until blended.
Transfer to a small bowl. Cover and refrigerate for 1 hour or until chilled. Serve with tortilla chips. Yield: 2-1/2 cups.
Originally published as Spring Green Guacamole in Light & Tasty June/July 2006, p10

Nutritional Facts

1/4 cup: 63 calories, 2g fat (0 saturated fat), 2mg cholesterol, 108mg sodium, 8g carbohydrate (3g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

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  • 1 package (10 ounces) frozen peas
  • 1/2 cup fat-free sour cream
  • 4-1/2 teaspoons lime juice
  • 1 cup cubed avocado
  • 1/4 cup chopped green onions
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon canned chopped green chilies, drained
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Tortilla chips
  1. Cook peas according to package directions; drain and place in a food processor. Add the sour cream, lime juice, avocado, onions, cilantro, chilies, garlic, salt and pepper; cover and process until blended.
  2. Transfer to a small bowl. Cover and refrigerate for 1 hour or until chilled. Serve with tortilla chips. Yield: 2-1/2 cups.
Originally published as Spring Green Guacamole in Light & Tasty June/July 2006, p10

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Siamesecatwoman User ID: 5853659 110454
Reviewed Jun. 29, 2011

"Definitely delicious....will make again repeatedly!"

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