Asparagus-guacamole

Reduced Fat

Asparagus-guacamole ~ Super Food Recipes

A bowl of creamy, fresh guacamole is the perfect complement to any party spread!

Asparagus-guacamole is one of our all-time favorite dips.

The trouble with most guacamole dips is that avocados, the principal ingredient, contain a lot of fat.

Not that we're against avocados, we love them.

They're high in nutrition, and their fat is certainly the healthier variety.

But let's be honest, when it comes to dips, who can stop at only one or two tablespoons?

It's too easy to eat a half cup or more without thinking about it.

So here's a much lower fat guacamole, which uses a little avocado and a lot of asparagus, which mimics the texture and color of the real deal, but with a slightly sweeter taste.

This is an amazingly good vegetable dip recipe.

Try this dip at your next gathering, no one will know it's low fat.

Asparagus-guacamole Recipe ~ Low Fat.

Ingredients:

1 large red chili pepper.

Olive oil and canola oil in a spray bottle.

5 or 6 fresh green spears, ends trimmed.

1/2 c. low fat natural yogurt.

1/2 small avocado.

1 Roma tomato, seeded and chopped.

1 Tbs. chopped shallots.

1/4 c. chopped fresh coriander.

1/2 tsp. sea salt, optional.

1/2 tsp. freshly ground black pepper, optional.

Preparation;

Preheat grill on high.

Lightly spray the chili pepper with olive oil.

Grill for 5 minutes, turning so that all sides are charred.

Set aside for about 10 minutes, or until the pepper is cool enough to handle.

Remove the stem, skin and seeds from the pepper and chop into small dice pieces.

Set aside.

Bring a pot of water to boil.

Prepare a bowl of ice water.

Immerse the asparagus in the boiling water for 3 to 4 minutes and drain.

Plunge into the ice water to stop the cooking process.

Remove from the ice water and drain.

When cooled cut into 3 centimeter pieces.

Transfer to a blender or food processor.

Add the yogurt and avocado and process until smooth.

Transfer to a mixing bowl and stir in the chili pepper, tomatoes, shallots, coriander, and season with salt and black pepper.

Cover and refrigerate until ready to use.

This vegetable dip recipe can be kept in the refrigerator, covered, for 1 to 2 days.

Number of servings: 10

Low Fat.

Serve this dip at your next get together, you're friends will love it!

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