Guacamole Two Ways

Ripe guacamoles make a refreshing dip and then with the addition of tomatoes and chilies, look out.  In addition to a higher fat version I have provided a Weight Watcher’s recipe as well.  The main difference between the two is the mayonnaise.

Guacamole Two Ways

  • 2-3 large ripe avocados, peeled and mashed
  • 1/4 cup mayonnaise (optional)
  • 1/3 cup onion, minced
  • 2 tbsp. freshly squeezed lemon juice
  • 1 (4 oz.) can chopped green chilies
  • salt to taste (I find you do not need it)
  • 1 clove garlic, minced
  • 1 large tomato, chopped (I like a lot of tomatoes so I usually add more)
  • dash or two or three of Tabasco
  • jalapeno pepper, minced (optional) if I add this I leave out the Tabasco or maybe some pickled jalapenos

Combine above ingredients just prior to serving.  If you are not serving it right away cover the surface with plastic wrap to prevent it from discoloring.  Store in the refrigerator for 8 hours.

To ripen an avocado place in a brown paper bag at room temperature with an apple or banana.  The skins should be very dark and give to pressure.

Recipe by cooking with aunt juju

Guacamole Two Ways

Weight Watcher’s Guacamole:

  • 2-3 large ripe avocados, peeled and mashed (see below)
  • a shallot, minced
  • 1 (4 oz.) can green chilies
  • a large tomato or two, chopped
  • 1 tbsp. freshly squeezed lime juice
  • 1/4 tsp. ground black pepper
  • 3 dashes of any hot pepper sauce, such as Tabasco

To remove the seeds in the avocados cut the avocados in half and pull apart the two halves.  Take a sharp knife and place  in the nut; it should come right out.  Then you can scoop out the flesh.  Combine all of the ingredients and serve immediately.

Comment:  You could substitute salsa for the tomatoes and chilies, but this is a “fresh” recipe and you should try and use all fresh ingredients.

2 points per 2 tbsp.  using the Old Weight Watcher’s Point System

Recipe by cooking with aunt juju

DSC_1093 IMG_2357



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