Light And Creamy Guacamole Recipes

LIGHT GUACAMOLE

Steps:

• In a food processor, combine one avocado, sour cream, onion, jalapenos, cilantro, lemon juice, salt, cumin and pepper; cover and process until smooth. , In a small bowl, mash the remaining avocado with a fork. Stir in the pureed avocado mixture. Gently fold in tomato. Serve with tortilla chips or vegetables.

CREAMY GUACAMOLE

Steps:

• In a small bowl, beat avocado with lime juice until smooth. Beat in the cream cheese, Worcestershire sauce, salt and hot pepper sauce until smooth. Serve with tortilla chips. Store in refrigerator.

CREAMY GUACAMOLE

Steps:

• Peel the avocados and remove the pits, reserving one for garnish, if desired, and place the flesh in a bowl.
• With a fork, gently mash the avocados, leaving some small chunks.
• Add remaining ingredients, mix well.
• Serve in a bowl garnished with reserved pit.

LIGHT AND DELICIOUS GUACAMOLE

Steps:

• In a food processor, combine the first seven ingredients. Cover and process until blended. Stir in tomatoes. Serve with chips.

LIGHT AND CREAMY GUACAMOLE

Steps:

• Line strainer with double later of cheesecloth. Set strainer over bowl. Add yogurt to strainer. Let drain in refrigerator until yogurt is very thick, at least 2 hours or overnight. Discard liquid.
• Place yogurt in processor. Add avocado and next 4 ingredients to processor. Puree until smooth. Season with salt and pepper. Transfer to bowl.(Can be prepared 6 hours ahead. Cover and refrigerate.)
• Place guacamole in center of platter. Surround with carrots, jicama and radishes. Garnish with cilantro sprigs.

LIGHT GUACAMOLE

Steps:

• In a food processor, combine one avocado with everything but the tomato. Process until smooth.
• In a bowl, mash remaining avocado with a fork. Stir in with pureed avocado and tomato.
• *When my mom makes this, she uses about a full cup of tomato, but I really dont care for it myself.
• *Add an extra jalapeno and some hot sauce if you'd like a kick.

LIGHT GUACAMOLE!

Steps:

• Let the chopped tomato drain in a colander while preparing the rest of the guacamole.
• Bring 4 cups water to a boil in a small saucepan. Add the frozen lima beans and cook until tender and creamy, about 5 minutes. Drain the beans and rinse under cold water until cool. Pat the beans dry with a paper towels then remove the skins by pinching the beans so the skins slide off. If using baby limas, you can skip this step.
• Scoop out a quarter of the avocado flesh, then process it with the lima beans, lime juice, mayonnaise, and 1/2 teaspoons salt in a food processor until very smooth, 1-1 1/2 minutes, stopping to scrape down the bowl as needed.
• Cube the remaining 3/4 of the avocado into 1/2" pieces.
• Gently stir the cubed avocado, pureed lima mixture, drained tomato, cilantro, jalapeno, onion, garlic, and cumin together. Season with salt and pepper to taste. Enjoy!
• The guacamole can be refrigerated, wrapped tightly in plastic wrap, for up to 48 hours.(the lima beans help keep it very green). Make sure the plastic wrap is touching the surface of the guacamole. Bring to room temperature and season with additional fresh lime juice, salt, and pepper before serving.

CREAMY, SPICY GUACAMOLE

Steps:

• Mash avocado in a large bowl. Stir tomato, green onions, lime juice, salsa, garlic, sour cream, vinegar, cayenne pepper, and cumin with the mashed avocado until evenly mixed; season with salt and black pepper.
• Cover bowl with plastic wrap and refrigerate until the flavors blend, about 30 minutes.