This smooth creamy guacamole makes a great
dressing for a taco salad, as well as a dip served with tortilla
chips.
Creamy Guacamole
- 1 teaspoon grated lemon peel
- 2 tablespoons lemon juice
- 1 medium-size soft, ripe avocado
- 1 cup low-fat (1 percent) cottage cheese
- 2 to 4 cloves peeled garlic
- 1/8 teaspoon salt
- 2 tablespoons minced fresh cilantro
- 1 fresh jalapeno or serrano chili, seeded
and minced; (see Cook's Note)
- 1 tablespoon thinly sliced green onion
- 2 small tomatoes, finely chopped and drained
well - divided use
- Cilantro sprigs
- Place lemon peel and lemon juice in a
blender or food processor. Peel avocado and remove seed; add
avocado to blender along with cottage cheese, garlic and salt.
Whirl until smoothly pureed.
- Spoon guacamole into a serving bowl and
gently stir in minced cilantro, chili, onion and half the tomatoes.
(At this point, you may cover and refrigerate for up to 2 hours;
stir before serving.)
- To serve, garnish with remaining tomatoes
and cilantro sprigs.
Yield: 3 cups, about 8 servings.
Cook's Note: Use caution in handling fresh
chilies, taking care not to touch eyes or face, and wash hands
thoroughly when through.
