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 Guacamole |
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Thank goodness colors have changed since the 70's. Remember when guacamole green was the color of most people's kitchens?? My sister and her boyfriend had a guacamole cook-off and Kyle's was the winner. I had been scared of guacamole ever since I was about 8. I finally decided to try it and I have to say it was way better than what I had prepared myself for. It was really good!
Ingredients
- 4 Large Avocados, ripe
- 1 Large Roma Tomato, chopped
- 1 Chili Pepper, seeded and chopped
- 1 Tbs Garlic Salt
- 1/4 Small Onion, chopped
- Juice of 1 Lime
- 1 Tbs Worcestershire Sauce
Directions
- Scoop out avocados into medium sized bowl. Add remaining ingredients and stir until combined.
- Keep refrigerated and covered until ready to use to prevent browning.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 42g | |
| Recipe makes 16 servings | |
| Calories 46 | |
| Calories from Fat 33 | 72% |
| Total Fat 3.7g | 5% |
| Saturated Fat 0.54g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13mg | 1% |
| Potassium 171mg | 5% |
| Total Carbs 3.63g | 1% |
| Dietary Fiber 1.9g | 6% |
| Sugars 0.87g | 1% |
| Protein 0.74g | 1% |
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Comments
July 18, 2012You know, if you keep an avacado seed, and set it in the center of the dip when you refrigerate it, it will also stave off browning.
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