Reduced Fat

Asparagus-guacamole ~ Super Food Recipes

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

This 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 of 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.

Using a little avocado and a lot of asparagus .

Which in turn 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.

And no one will know it's low fat.

Asparagus-guacamole Recipe ~ Low Fat.


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 shallot.

1/4 c. chopped fresh coriander.

1/2 tsp. sea salt, optional.

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


Preheat grill on high.

Lightly spray the chili pepper with olive oil.

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

Transfer to a plastic bag and seal.

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 diced pieces.

Also set aside.

Bring a pot of water to boil.

While the water is coming to a boil, prepare a bowl of ice water.

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

Then 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 in the yogurt and avocado and process until smooth.

Transfer to a mixing bowl.

And stir in the chili pepper, tomatoes, shallots, coriander

Then season with the salt and black pepper.

Cover and then refrigerate until ready to use.

This Asparagus-guacamole dip recipe can be kept in the refrigerator, covered of course.

For 1 to 2 days.

Number of servings: 10 (depending on your crew)

Low Fat.

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

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