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Ingredients10 m servings 53 cals
Original recipe yields 18 servings (1 1/8 cup dip)
- Cut avocados in half and remove pit. Using spoon, scoop out flesh of avocados and place in deep shallow bowl. Mash avocados with a potato masher, until fairly smooth. Add cream, mayonnaise, lime rind and juice; mash and stir until smooth and well combined.
- Stir in tomato, garlic and hot pepper sauce. Season to taste with salt. Scrape into serving bowl and sprinkle with coriander, if using.
- Serve with crunchy pita crisps, tortilla chips or vegetable sticks. This dip is also perfect to dollop over tacos, fajitas or chili.
- Look for green avocados in grocery stores and let them ripen at home alongside apples or bananas for a few days for the perfect ripe avocado for the recipe. If the avocados are ready and you are not, simply refrigerate to stop them from ripening further. They can be stored for a few days in the refrigerator.
Per Serving: 53 calories; 4.9 g fat; 2.6 g carbohydrates; 0.7 g protein; 3 mg cholesterol; 28 mg sodium. Full nutrition
ReviewsRead all reviews 2
I hate to be the bearer of a bad first review, but for us just about everything was wrong with this "guacamole." No onion? No jalapeno? No cumin? Mayonnaise?! Even worse, a third of a cup ...