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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Use a cooked, trimmed artichoke bottom or a canned artichoke bottom packed in water. Instead of tortilla chips, you can serve guacamole with raw vegetables. Ingredients:
1 green onion (ends trimmed), cut into 2-inch pieces |
1 fresh jalapeño chili, stemmed, seeded, and coarsely chopped |
2 tablespoons coarsely chopped fresh cilantro |
1/4 cup thawed frozen peas |
3 tablespoons coarsely chopped cooked artichoke bottom (see notes) |
1 soft-ripe avocado (3/4 lb.), pitted, peeled, and coarsely chopped |
2 tablespoons lime juice |
salt |
8 cups (about 4 1/2 oz.) low-fat baked tortilla chips |
Directions:
1. In a food processor, whirl onion, chili, cilantro, peas, artichoke, avocado, and lime juice until a chunky paste. (Or with a knife, finely chop vegetables; add lime juice in step 2.)
2. Scrape mixture into a bowl and add salt to taste. Serve with chips for dunking.
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