I never liked guacamole until I ate this one and now I can't get enough. It is perfect for summer bar-b-ques or holiday weekends. This is a Sandra Lee recipe that I tweaked to lower the fat.
Guacamole:
1 (8 oz.) tub fat-free cream cheese
4-5 ripe avocados (which means they are almost black and give to pressure, but don't mush)
6-8 plum tomatoes, seeded and diced (cut them open and scoop or cut out seeds before dicing to remove excess juice)
1 lg. onion, diced
1 lime
salt
Scoop out avocado and combine with cream cheese. I love to use my hand held pastry blender to really get it all mixed together. You could also use a potato masher or just a fork. Squeeze the juice of one lime in the bowl and combine. Put diced onion in the bowl with the other ingrediets. Then add your diced tomatoes. Salt the tomatoes while they are on top, then combine all ingredients.
Let chill for a little while or eat it right out of the bowl the minute it's mixed. :)
I like to serve with lime tortilla chips for the added zing, but regular tortilla chips work fine too.
I'm making this for the fam this weekend. Hope you will too.
Added Note: Guacamole will oxidize or turn a brownish color over time. It's still good, just stir until the green hue is back. A tip I've heard is to bury one of the avocado pits in the dip to have it stay green longer. (Just make sure you warn guests about the pit or take it out to serve).
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