GUACAMOLE CREAM RECIPES

Name: Creamy Guacamole
Prep time: 10 min
Total time: 10 min
Yield: 1-1/3 cups.
Cuisine: North America, Mexican
Ingredients: 1 medium ripe avocado, peeled, pitted and cut into chunks; 2 teaspoons lime juice; 6 ounces cream cheese, softened; 1/2 teaspoon Worcestershire sauce; 1/4 teaspoon salt; 1/4 teaspoon hot pepper sauce; Tortilla chips

CREAMY GUACAMOLE RECIPE: HOW TO MAKE IT

Creamy Guacamole Recipe: How to Make It image

As a transplanted New Englander, I was anxious to use some of Florida's fresh fruits in new recipes. I came across this one, and it quickly became a favorite. —Phyllis Allan, Vero Beach, Florida

Provided by Taste of Home

Categories Appetizers

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 1-1/3 cups.

Number Of Ingredients 7

Ingredients

1 medium ripe avocado, peeled, pitted and cut into chunks
2 teaspoons lime juice
6 ounces cream cheese, softened
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
Tortilla chips

Steps:

In a small bowl, beat avocado with lime juice until smooth. Beat in the cream cheese, Worcestershire sauce, salt and hot pepper sauce until smooth. Serve with tortilla chips. Store in refrigerator.

Nutrition Facts : Calories 68 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 100mg sodium, CarbohydrateContent 2g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 1g protein.

GUACAMOLE WITH SOUR CREAM RECIPE - FOOD.COM

Guacamole With Sour Cream Recipe - Food.com image

My guacamole is very free-form, but here are the basics: Figure about 1/2 large avocado per person. I don't care whether I'm using Haas or regular avocados - some people do. Pick ones that give to mild pressure but are not mushy. If you can't find any that are ripe, get hard ones and keep them in a paper bag for a couple of days until they ripen.

Total Time 10 minutes

Prep Time 10 minutes

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

1 large avocado, scooped out of shell and mashed
2 tablespoons sour cream
1 tablespoon salsa
1 garlic clove, pressed
1 tablespoon sweet onion, finely diced
1 teaspoon cilantro (note, some people find it vile) or 1 teaspoon parsley (note, some people find it vile)
1 tablespoon tomatoes, finely diced
2 teaspoons black olives, minced
1 teaspoon lime juice or 1 teaspoon balsamic vinegar
salt, use less if you'll refrigerate (you shouldn't need much)

Steps:

Cut the avocado in half, scoop out the flesh with a spoon; mash 3/4 of it well and chop the remaining 1/4 coarsely (I do this with the spoon, in the avocado shell, before scooping the last bit out).
Mix it into the mashed portion.
Mix all remaining ingredients together.
Serve immediately, or cover with plastic wrap, pressing wrap firmly to surface of guacamole (or it will turn color due to oxidation) and refrigerate up to 4 hours before serving.

Nutrition Facts : Calories 227.3, FatContent 20.4, SaturatedFatContent 4, CholesterolContent 6.2, SodiumContent 87.3, CarbohydrateContent 12.7, FiberContent 8.5, SugarContent 1.9, ProteinContent 3

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