Asparagus Guacamole Dip W. W. Points Plus 1

To trim down traditional guacamole, I experimented with asparagus instead. My husband and our three hungry sons say this chunky low-fat version is as tasty as the original. I love the guilt-free dipping. —Judi Hammer of Litilz, Pennsylvania

Photo by Betty D.

PREP TIME

20

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

Ingredients

  • 24

    medium fresh asparagus trimmed and cut into 1-inch pieces

  • 2

    oz. chopped onion

  • 1

    garlic clove crushed

  • 1 1/2

    medium chopped tomato

  • 1

    teaspoon lemon juice

  • 1/2

    teaspoon salt

  • 1

    tablespoon plus 1 teaspoon oil

  • 1/4

    cup canned green chili peppers

  • 1/4

    teaspoon ground pepper

  • Assorted raw vegetables and tortilla chips

Directions

•Place 1/2 in. of water and asparagus in a saucepan; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until tender. Drain; •Place asparagus in a blender. Add onion and garlic; cover and process until smooth. •In a small bowl, combine the tomato, lemon juice, salt, chili and ground pepper. Stir in the asparagus mixture until blended. Serve with vegetables and chips. Refrigerate leftovers; stir before serving. Yield: 2 cups.

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