Guacamole

By Thom7747

Spoon this creamy, mildly spicy dip into a hollowed-out avocado shell, and garnish with green onion or cilantro leaves. Serve with blue and yellow corn chips. Our Tofu Variation cuts the fat content in half. Makes 1⅔ cups. Recipe can be doubled.

Ingredients

• 2 green onion, cut in 1" lengths
• 1 tablespoon cilantro, chopped, or parsley
• 2 ripe avocado
• 2 tablespoons lime juice (1 lime)
• 1 tablespoon picante sauce, medium or medium hot
• 1/2 teaspoon salt
• 1/4 teaspoon liquid red pepper seasoning

Details

Servings 26

Preparation

Step 1

Place green onion and cilantro in food processor.

Whirl until chopped.

Halve avocados.
1. Peel and pit.
2. Cut avocados into 2-inch pieces.
3. Add about half of avocado to green onion mixture in processor.
4. Add lime juice, picante sauce, salt and red-pepper seasoning.
5. Whirl using on/off pulses until finely chopped.
6. Add remaining avocado.
7. Whirl with on/off motion to desired consistency.

Scrape guacamole into serving dish.
 
Tofu Variation: Substitute 4 ounces of tofu for 1 avocado; reduce lime juice to 1½ teaspoons. Process tofu and half the avocado as directed in Step 2 until smooth. Then proceed as directed.
 
MAKE-AHEAD TIP:
The guacamole can be made up to 4 hours ahead and refrigerated, tightly covered with plastic wrap. Place pit in guacamole; remove before serving.