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Asparagus Guacamole

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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 cups

Ingredients

  • 1 pound fresh asparagus trimmed and cut into 1-inch pieces
  • 1/3 cup chopped onion
  • 1 garlic clove
  • 1/3 cup chopped seeded tomato
  • 2 tablespoons reduced-fat mayonnaise
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 3/4 teaspoon minced fresh cilantro
  • 1/4 teaspoon chili powder
  • 6 drops hot pepper sauce
  • 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, mayonnaise, lemon juice, salt, cilantro, chili powder and hot pepper sauce. Stir in the asparagus mixture until blended. Serve with vegetables and chips. Refrigerate leftovers; stir before serving.
Nutrition Facts
1/3 cup: 42 calories, 2g fat (1g saturated fat), 2mg cholesterol, 240mg sodium, 5g carbohydrate (0 sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 vegetable.

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