Skinny Garlic Guacamole Recipes

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SKINNY GARLIC GUACAMOLE



Skinny Garlic Guacamole image

Holy guacamole indeed! This garlicky recipe has 64% less fat than the original version.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h15m

Yield 9

Number Of Ingredients 12

1 medium bulb garlic (2 oz)
3 Old El Paso™ flour tortillas for burritos (8 inch; from 11.5-oz package)
Cooking spray
2 medium avocados, peeled, pitted
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/8 teaspoon black pepper
Dash ground red pepper (cayenne) or few drops red pepper sauce, if desired
1/4 cup finely chopped red onion
3 plum (Roma) tomatoes, seeds removed, chopped
2 tablespoons chopped fresh cilantro
Assorted fresh vegetables for dipping, such as carrots and cucumbers

Steps:

  • Heat oven to 350°F. Carefully peel paper-like layers from around bulb of garlic, leaving just enough to hold garlic cloves together. Cut 1/4- to 1/2-inch slice from top of bulb to expose cloves. Place cut side up on 6-inch piece of foil; wrap securely in foil. Place in pie plate or shallow baking dish. Bake 40 to 45 minutes or until garlic is tender when pierced with toothpick or fork. Cool.
  • Spray 2 large cookie sheets with cooking spray. Cut each tortilla into 12 wedges. Place in single layer on cookie sheets. Spray with cooking spray. Bake uncovered 8 to 10 minutes or until light golden brown and crisp.
  • In medium bowl, mash avocados. Stir in 1 teaspoon of the roasted garlic,* the lime juice, salt, black pepper and red pepper. Stir in onion, tomatoes and cilantro. Serve with baked tortilla chips and vegetables for dipping.

Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 2 g, TransFat 0 g

GARLIC GUACAMOLE



Garlic Guacamole image

No tomatoes in this guac - which makes it a great one for when fresh tomatoes aren't readily available. I often make it in the summer even when tomatoes are available as this is one of my favorite guacs - fair warning though, the garlic comes through loud and clear!! Course salt (I use sea salt) is smashed with the garlic and then combined with avocado, jalapeno and onions! Adapted from Rachel Ray

Provided by Brooke the Cook in

Categories     Onions

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

1 avocado
1 jalapeno, minced (seeds removed if you choose, I leave in cuz I like the heat!)
1/4 onion, finely chopped
1 garlic clove, chopped
1/2-1 teaspoon sea salt
1 lemon, juice of

Steps:

  • Halve avocado and scoop pulp into medium bowl. Add minced jalapeños and finely chopped onions.
  • Place chopped garlic clove on cutting surface and sprinkle with the sea salt (or other course salt). Using the side of a knife, mash the salt into the garlic until you have a paste.
  • Add garlic paste & lemon juice to avocado mixture and mash together with a fork until desired consistency is reached making sure to distribute garlic throughout.
  • Serve with tortilla chips! Store leftovers in tightly covered container in fridge - although best eaten right away.

Nutrition Facts : Calories 176.8, Fat 14.8, SaturatedFat 2.1, Sodium 589.4, Carbohydrate 12.9, Fiber 7.2, Sugar 2.1, Protein 2.4

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