Directions:
- Cut avocados in half, pit and scoop out meat.
- Place avocados in a non-reactive medium sized bowl and blend with a fork with other ingredients until mixed and smooth, breaking up any chunks. Adjust seasonings if necessary.
- NOTE: I reduced the amount of sour cream/yogurt from 1 cup to 2/3 cup from the original recipe. Adjust accordingly, depending on how large the avocados are.
- Cover the surface of the guacamole with plastic wrap and refrigerate until ready to eat.
- TIP: for best results I prefer to make the guacamole about 1-2 hours before I serve it. The longer it sits in the refrigerator, the more chance of the guacamole turning brown.
- Garnish with dill sprig and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 90.15 Kcal (377 kJ) | ||
| Calories from fat | 71.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.96g | 12% | |
|---|---|---|---|
| Cholesterol | 1.78mg | 1% | |
| Sodium | 10.22mg | 0% | |
| Potassium | 273.18mg | 6% | |
| Total Carbs | 5.54g | 2% | |
| Sugars | 1.23g | 5% | |
| Dietary Fiber | 3.55g | 14% | |
| Protein | 1.48g | 3% | |
| Vitamin C | 5.9mg | 10% | |
| Iron | 0.6mg | 3% | |
| Calcium | 26.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 136.87 Kcal (573 kJ) | ||
| Calories from fat | 108.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.08g | 12% | |
|---|---|---|---|
| Cholesterol | 2.7mg | 1% | |
| Sodium | 15.52mg | 0% | |
| Potassium | 414.77mg | 6% | |
| Total Carbs | 8.42g | 2% | |
| Sugars | 1.87g | 5% | |
| Dietary Fiber | 5.39g | 14% | |
| Protein | 2.24g | 3% | |
| Vitamin C | 9mg | 10% | |
| Iron | 0.9mg | 3% | |
| Calcium | 39.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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