Pea Guacamole Dip with Baked Tortilla Chips
Prep: 15 minutes
Bake: 15 minutes • Serves: 6
Nonstick cooking spray
2 garlic cloves, coarsely chopped
1 cup frozen peas, thawed
2 tablespoons fresh lemon juice
1 large avocado, peeled and pitted
1/4 teaspoon salt
1 Roma tomato, chopped
2 tablespoons finely chopped red onion
1.Preheat oven to 375°. Spray both sides of tortillas with cooking spray; stack tortillas and cut into 6 wedges. On 2 rimmed baking pans, spread tortilla wedges in single layer; bake 15 minutes or until golden brown and crisp, rotating pans and turning wedges after 7 minutes. Transfer chips to wire rack to cool.
2. In food processor, purée garlic, peas and lemon juice on high.
3. In medium bowl, mash avocado and salt with fork; fold in tomato, onion and pea mixture. Makes about 2 cups.
4. Serve dip with chips.
Approximate nutritional values per serving (1/3 cup dip, 6 chips):
149 Calories, 7g Fat (1g Saturated), 0mg Cholesterol, 104mg Sodium,
20g Carbohydrates, 6g Fiber, 4g Sugars, 0g Added Sugars, 4g Protein
Dietitian’s Dish Tip(s):
> Planning to enjoy a variety of dips this season? Try these better-for-you swaps:
• Use bases like Greek yogurt, hummus or puréed beans to boost the protein, fiber and nutrients.
• Top dips with herbs, olives or avocados to add more nutrients and texture.
• Enjoy better-for-you dunkers like crisp vegetable sticks, radish rounds, baked tortilla chips or whole-grain crackers.
