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
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 cups.
Number Of Ingredients 11
Steps:
- 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 : Calories 42 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 240mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
ASPARAGUS GUACAMOLE
Guacamole without the fatty avocado.
Provided by PEABOY
Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes
Time 1h15m
Yield 4
Number Of Ingredients 5
Steps:
- Place the asparagus in a pot with enough water to cover. Bring to a boil, and cook 5 minutes, until tender but firm. Drain, and rinse with cold water.
- Place the asparagus, salsa, cilantro, garlic, and green onions in a food processor or blender, and process to desired consistency. Refrigerate 1 hour, or until chilled, before serving.
Nutrition Facts : Calories 35.1 calories, Carbohydrate 7.4 g, Fat 0.2 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 0.1 g, Sodium 199.2 mg, Sugar 3.1 g
GUACAMOLE WITH CRISPY CHIPS
Provided by Daphne Brogdon
Categories appetizer
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Slice the avocados in half, remove the pits and scoop the flesh into a bowl using a spoon. With a potato masher or fork, lightly mash the avocados until mashed but still chunky. Add the lime juice, tomatillos and cayenne, and season to taste with salt and pepper. Mix gently. Cover with plastic and refrigerate until ready to serve.
- Line a baking sheet with paper towels. Heat the canola oil to 350 degrees F in a large heavy-bottomed pot over medium heat. Working in batches, fry the wonton wrappers in the oil until brown and crispy, 2 to 3 minutes. With a slotted spoon or spider, remove the fried wontons to the paper towels to drain. Sprinkle with salt and let cool. Serve the wonton chips with the guacamole.
CHARRED CORN GUACAMOLE WITH CORN CHIPS
Steps:
- Heat the grill to high.
- Remove the husks from the grilled corn and discard. Brush the ears of corn with 2 tablespoons of the canola oil and season with salt and pepper. Grill the ears until the kernels are lightly golden brown on all sides, about 5 minutes. Remove the kernels from the ears.
- Place the avocado in a medium bowl and mash slightly with a fork. Add the corn, serrano, onion, lime juice, remaining 2 tablespoons of oil, cilantro and salt and pepper and gently stir to combine. Serve with fried corn chips or warm flour tortillas.
- Heat the grill to medium.
- Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
- Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels.
- How to remove corn kernels from cob: To remove kernels from cobs of either raw or cooked corn, stand cob upright on its stem end in a large pan, holding tip with fingers. Cut down the sides of cob with sharp paring knife, releasing kernels without cutting into cob. Run dull edge of knife down the cob to release any remaining corn and liquid.
ASPARAGUS GUACAMOLE
What a great twist on regular guacamole! You could use sour cream instead pf plain yogurt. Feel free to experiment! Have fun!
Provided by Sharon123
Categories Vegetable
Time 25m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine asparagus and water in a 2 quart saucepan.
- Bring to a boil over medium high heat. Cover and reduce heat to medium-low.
- Simmer 8 to 10 minutes or until tender.
- Rinse with cold water; drain.
- Blot asparagus with a paper towel to remove excess moisture.
- Combine asparagus, yogurt and lemon juice in food processor or blender.
- Process till smooth.
- In a medium mixing bowl, combine asparagus mixture and remaining ingredients.
- Chill, if desired.
- Serve with raw veggies or tortilla chips.
- Enjoy!
Nutrition Facts : Calories 13.7, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.3, Sodium 56.3, Carbohydrate 2.5, Fiber 1, Sugar 0.9, Protein 1.2
ASPARAGUS GUACAMOLE
An alternative veggie accoutrement to your traditional holiday feast -- spread this delicious dip on bread during your Easter meal, or spice up a piece of matzo during the Passover holidays.(from weightwatchers.ca)
Provided by Nat Da Brat
Categories Vegetable
Time 20m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Bring large pot of water to boil.
- Add asparagus and cook until tender, about 10 minutes.
- Drain.
- Place asparagus into food processor and purée until smooth.
- Stir in remaining ingredients and serve.
- Yields 1/4 cup per serving.
Nutrition Facts : Calories 22.8, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.5, Sodium 55.2, Carbohydrate 3.6, Fiber 1.5, Sugar 1.1, Protein 1.8
ASPARAGUS GUACAMOLE AND CHIPS
Categories Food Processor Onion Tomato Cocktail Party Super Bowl Low Fat Vegetarian Yogurt Asparagus Avocado Self
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Preheat broiler. Wearing rubber gloves to protect your skin, rub chile with oil; broil 5 minutes, turning with tongs so all sides get charred. Transfer to a plastic bag, seal and set aside to steam 10 minutes. Remove stem, skin and seeds from chile and dice. Set aside. (Remove gloves only when you are finished handling the chile.) Fill medium sauté pan halfway with water and bring to a boil. Prepare a medium-sized bowl of ice water. Place asparagus spears into boiling water 3 to 4 minutes or until just tender. Remove and plunge spears into ice water to halt cooking and preserve color. When cool, remove, dry thoroughly and chop into 1-inch pieces. Transfer to blender or food processor, add yogurt and avocado and process until smooth. Transfer to a mixing bowl and stir in remaining ingredients (except chips). Serve with baked tortilla chips.
GUACAMOLE AND CHIPS
Betty Crocker's Heart Healthy Cookbook shares a recipe! Add something tangy to your family's Mexican night! Serve avocado dip with tortilla chips - a traditional appetizer!
Provided by By Betty Crocker Kitchens
Categories Snack
Time 1h20m
Yield 11
Number Of Ingredients 10
Steps:
- Remove stems, seeds and membranes from chilies; chop chilies. Cut avocados lengthwise in half; remove pit and peel. Place avocados in medium glass or plastic bowl; mash.
- Stir in chilies and remaining ingredients except tortilla chips. Cover and refrigerate at least 1 hour to blend flavors. Serve with tortilla chips.
Nutrition Facts : Calories 130, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 1 g, TransFat 0 g
ASPARAGUS 'GUACAMOLE'
Provided by Florence Fabricant
Categories easy, quick, appetizer
Time 30m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Wash asparagus, snap off the ends and simmer in water until tender, about 20 minutes. Drain and allow to cool. Cut off the tips and reserve them.
- Cut the spears into half-inch pieces and process to a smooth puree in a blender or food processor.
- Fold in remaining ingredients. Either fold in the tips or use them to garnish the dip. Serve with corn chips or cut raw vegetables.
GUACAMOLDY WITH CREATURE CHIPS
With its naturally green cast, guacamole is already a witch- and goblin-worthy snack. Chips in creepy shapes provide a perfectly macabre touch.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Coat a baking sheet with cooking spray. Using a few Halloween inspired cookie cutters, cut shapes from tortillas. Arrange as many shapes as can fit in a single layer on oiled sheet. Coat tortillas with cooking spray, and season with salt. Bake until slightly darkened and crisp, 10 to 12 minutes. Transfer to a wire rack to cool. Repeat with remaining tortilla shapes, using a clean, cooled baking sheet.
- Put avocados, lime juice, 1 1/2 teaspoons salt and the pepper, jalapeno, and cilantro in a large bowl. Mash with a fork until chunky. Serve with chips.
GUACAMOLE SHRIMP APPETIZERS
I wanted something different than a cheese-based appetizer. That's what you'll have in this fresh and flavorful snack. s for out by the pool. Tortilla chips are topped with a creamy guacamole and zippy shrimp mixture. It's yummy!-Ann Deren-Lewis, Bradbury, California
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a small bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Place the roasted jalapenos, cilantro, pine nuts and garlic in a food processor; cover and pulse until chunky. While processing, gradually add oil in a steady stream; set aside., In a large skillet, saute the shrimp, corn and red pepper in oil for 3-5 minutes or until shrimp turn pink. Remove from the heat; cool for 5 minutes. Add pesto mixture; toss to coat. Cover and refrigerate., For guacamole, place the avocado, cilantro, onion, lime juice and sour cream in food processor. Cover and pulse until smooth. Cover and chill., Just before serving, top each tortilla chip with guacamole., Place 2 teaspoons shrimp mixture on each.,
Nutrition Facts : Calories 45 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 21mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
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