Ingrédients pour Betty Crocker's Southwestern Guacamole Dip
- 3 ripe avocados
- tomatoes (not included in recipe)
- Salt, generously (to taste)
- 2 cloves garlic, minced
- Juice of 2 limes
- 1/2 medium red onion, finely diced
- 1 (4 ounce) can diced green chilies, drained
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon ground chipotle powder (or more, to taste)
- Freshly ground black pepper, generously (to taste)
- 1/2 cup fire-roasted red bell peppers, drained
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Comment préparer Betty Crocker's Southwestern Guacamole Dip
- Halve and pit 3 ripe avocados. Scoop the flesh into a medium bowl and mash with a fork until coarsely textured (leave some chunks!).
- Finely dice 1/2 medium red onion and add to the mashed avocados.
- Mince 2 cloves garlic and add to the bowl.
- Add 1 (4 ounce) can diced green chilies, drained.
- Stir in 1/4 cup chopped fresh cilantro.
- Add the juice of 2 limes.
- Incorporate 1/2 teaspoon ground chipotle powder (or more, to taste).
- Season generously with salt and freshly ground black pepper.
- Gently fold in 1/2 cup fire-roasted red bell peppers, drained.
- Cover and refrigerate for at least 1 hour, or up to 2 hours, to allow the flavors to meld.
- Serve chilled with your favorite tortilla chips or vegetables.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
11g
Fat
26g
Carbs
8g
Recipe Tags (Choose a tag and find related recipes!)
Weeknight Time To Make Course Cuisine Preparation Occasion North American Low Protein Healthy 5 Ingredients Or Less Appetizers American Mexican Southwestern United States Easy No Cook Dips Dietary Low Sodium Low Cholesterol Low Carb Healthy 2 Low In Something 3 Steps Or Less Technique 4 Hours Or Less
