Avocado Cream Cheese
By cborrelli
Ingredients
- 1 ripe medium avocado, halved, seeded, and peeled
- 1/4 cup low-fat buttermilk
- 3 tablespoons whipped reduced-fat cream cheese
- 1 tablespoon lime juice
- 2 cloves garlic
- 1/8 teaspoon cayenne pepper
- Dash cayenne pepper
- Fresh vegetable dippers, such as red sweet pepper strips, cucumber slices, celery sticks, Belgium endive leaves, and/or fresh cauliflower florets
Details
Servings 1
Preparation time 10mins
Preparation
Step 1
1. Set aside one-fourth of the avocado. In a blender or food processor combine the remaining three-fourths of the avocado, the buttermilk, cream cheese, lime juice, garlic, the 1/8 teaspoon cayenne pepper, and 1/2 teaspoon salt. Cover and blend or process until smooth. Coarsely chop the reserved avocado; stir into pureed mixture. Cover and chill in the refrigerator for 30 minutes to 24 hours.
2. Spoon into a serving bowl; sprinkle with the dash cayenne pepper. Serve with fresh vegetables.
Servings Per Recipe: 6
Calories: 59
Protein(gm): 1
Carbohydrate(gm): 4
Fat, total(gm): 5
Cholesterol(mg): 4
Saturated fat(gm): 1
Monosaturated fat(gm): 2
Dietary Fiber, total(gm): 2
Sugar, total(gm): 1
Vitamin A(IU): 97
Vitamin C(mg): 3
Thiamin(mg): 0
Riboflavin(mg): 0
Niacin(mg): 0
Pyridoxine (Vit. B6)(mg): 0
Folate(µg): 20
Sodium(mg): 224
Potassium(mg): 137
Calcium(DV %): 20
Iron(DV %): 0
Diabetic Exchanges
Fat(d.e): 1
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