"Healthified" Garlic Guacamole

45% fewer calories • 64% less fat • 94% more vitamin A than the original recipe—see the comparison. Holy guacamole! The healthified version of this fiesta favorite has a garlicky kick. Olé! From livebetteramerica

"Healthified" Garlic Guacamole

LiveBetterAmericaRecipe by LiveBetterAmerica

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20 minutes

1 hour

9 servings (1/4 cup dip, 4 chips and 4 veggies each)

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Nutrition Info

  • 1 Serving
  • 130
  • 6g
    (Saturated Fat 1g, Trans Fat 0g)
  • 0mg
  • 250mg
  • 16g
    (Dietary Fiber 3g, Sugars 2g)
  • 2g
  • Percent Daily Value*
  • 70%
  • 15%
  • 4%
  • 6%
  • Exchanges
  • 1
  • 1
  • Carbohydrate Choices
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • *The remaining roasted garlic can be covered and refrigerated to use in other dishes. Add a little to salad dressings, soups or cooked vegetables.

  • What is "Healthified"?

    We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the original.

  • Special Touch

    Like the curved tortilla chips in the photo? Here's how: Crumple some foil and place on the cookie sheet; spray with cooking spray. Drape the tortilla wedges over the crumpled foil before baking.

  • Substitution

    Reduce calories to 100 and fat to 4g per serving by substituting 1 cup frozen peas, cooked and drained, for one of the avocados. Place the peas and 1 Tbsp water in a food processor; process just until smooth, then add to the mashed avocado.

  • Time-Saver

    If you don't have time to roast the garlic, substitute 1/2 teaspoon chopped fresh garlic for the mashed roasted garlic.

Ingredients

  • 1  medium bulb garlic (2 oz)
  • 3  flour tortillas (8 inch)
  • 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

Directions

  1. 1Heat 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.
  2. 2Spray 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.
  3. 3In 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.

Categories: Course, Appetizers, Dips & Salsas

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