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Guac Crocs & Veggies

Total Time

Prep/Total Time: 20 min.

Makes

2 cups dip

I'm all grown-up, but I still love to play with my food. Garbanzo beans in the guacamole add taste, texture and nutrition. The croc part is just plain fun. —Kallee Krong-Mccreery, Escondido, California
Guac Crocs & Veggies Recipe photo by Taste of Home

Ingredients

  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 3 tablespoons mayonnaise
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic salt
  • 2 large ripe avocados
  • Optional decorations: Red and yellow pepper pieces, radishes, ripe olives and sliced miniature cucumbers
  • Assorted fresh vegetables

Directions

  1. For dip, place the first 4 ingredients in a food processor; process until smooth. Cut avocados lengthwise in half around the seed; remove seeds. Reserving skins, carefully scoop out avocado and add to bean mixture; process until blended.
  2. For crocodile heads, fill avocado skins with dip. If desired, add pepper pieces for teeth, radish and olive slices for eyes, olives for noses, and cucumbers and peppers for bodies. Serve with assorted vegetables.

Nutrition Facts

1/4 cup dip: 140 calories, 10g fat (1g saturated fat), 0 cholesterol, 220mg sodium, 11g carbohydrate (1g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 fat, 1/2 starch.

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