Originating in Mexico, guacamole is a common accompaniment to many dishes from this region. However, guacamole's star ingredient - avocado - can be high in sorbitol if eaten in too large a quantity. Here is a recipe that has all the authentic flavour of guacamole but with problematic ingredients kept in check. It is easy, delicious and the perfect addition to your next Mexican feast (think nachos, tacos and burritos!)
Ingredients:
(Makes 12 x 2 ½ tablespoons (40g) serves)
- 50g reduced-fat cream cheese (lactose free if required)
- 3 medium avocados (285), deseeded, skinned and mashed
- 1/3 cup (15g) baby spinach leaves, finely chopped
- 1/2 cup (35g) green onion tops, finely chopped
- 2 tbsp (10g) coriander leaves, finely chopped
- 1/3 cup (53g) green capsicum, finely chopped (about 1/4 medium capsicum)
- 2 tsp (6g) garlic infused oil
- 1/3 cup (68g) tomato, diced, finely chopped
- 1 tbsp (16g) lime juice
- 1/2 tsp (3g) salt (to taste)
- 1/2 tsp (1g) cracked black pepper
- chilli, to taste (fresh or dried)
Method:
- Bring cream cheese to room temperature and prepare all ingredients.
- Combine all ingredients.
Tips:
- This recipe can also be blitzed briefly in a thermomix or food processor to chop and combine ingredients.
- When storing in the fridge, make sure the surface is completely covered by plastic wrap to prevent browning.
- If you want a larger serving size, increase the cream cheese by 95g and reduce the avocado to 2 (95g).
- You can freeze this dip in either individual portions or as a batch.
