Avocado Cream

By dette

I came up with this recipe as a topper for my stuffed potato skins, but I found myself using it for all sorts of dishes that might ordinarily beg for a collop of sour cream. This way you get taht cool creaminess plus vitamins, minerals, fiber, and fabulous flavor. Try it on regular baked potatoes, fish tacos, or cili. It's also nice as a veggie or chip dip.

Ingredients

• 1 medium avocado
• 2 scallions, thinly sliced, white and green parts separtaed
• 2 tblsp reduced-fat sour cream
• 2 tblsp fresh lime juice
• 1/4 c. fresh cilantro leaves
• 1 clove garlic
• 1/8 tsp salt, plus more to taste

Details

Servings 8

Preparation

Step 1

Peel and pit the avocado, then combine the scallion whites, avocado, sour cream, lime juice, cilantro, garlic, and salt in a foood processor and process on high until smooth, about 30 secounds. Stir in more salt, if needed, to taste. \serve garnsidhe with the scallion greens. The avocado cream will last up to 2 days in an airtight container in the refrigerator.

cal 50; tot fat 4g; sat fat 1g; mono fat 2.6g; poly fat 0.5g' prot 1g; carb 3g; fib 2g; chol 1 mg; sod 40mg