Crocodile Guac Recipes

GUAC CROCS & VEGGIES

Guac Crocs & Veggies image

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

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 2 cups dip

Number Of Ingredients 7

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

Steps:

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., 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 : Calories 140 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 220mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

CROCODILE GUAC

Crocodile Guac image

I'm constantly asked to make this. I think the ingredient that makes it popular is the Anaheim chile pepper. Use tortilla chips or other chips to dip or add to other food.

Provided by Bill

Categories Guacamole

Time 40m

Yield 12

Number Of Ingredients 9

Ingredients

3 Anaheim chile peppers
6 ripe avocados - peeled, pitted, and diced
2 tomatoes, diced
½ sweet yellow onion, diced
2 tablespoons chopped fresh cilantro
1 lime, juiced
1 clove garlic, pressed
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange Anaheim chile peppers on a baking sheet.
Roast under the preheated broiler until chiles turn from bright green to dull green with some charred sections, about 5 minutes per side.
Transfer chiles to a resealable plastic bag; seal and steam peppers until skin loosens from pepper flesh, about 10 minutes. Carefully open the bag and pull charred skin from the chiles and scrape and remove the seeds. Slice chiles lengthwise and chop.
Mix chiles, avocados, tomatoes, onion, cilantro, lime juice, garlic, salt, and pepper together in a bowl, lightly mashing the avocados while stirring, until blended but before the avocados turn to mush.

Nutrition Facts : Calories 175.2 calories, Carbohydrate 11.9 g, Fat 14.9 g, Fiber 7.4 g, Protein 2.6 g, SaturatedFat 2.2 g, Sodium 203.9 mg, Sugar 2.4 g

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