Best Mock Guacamole Recipes

MOCK GUACAMOLE ( GREEN PEAS )

Mock Guacamole ( Green Peas ) image

this is a healthy faux guacamole, no avocado, no sour cream. tastes good with some toasted w.w. tortilla pieces or baked tostitos. Cook time is chill time

Provided by mandabears

Categories Mexican

Time P2DT5m

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

1 (20 ounce) bag frozen green peas
1/4 cup fresh lime juice
4 green onions, cut in chunks
1/4 cup picante sauce

Steps:

In blender, process peas, lime juice and green onions until smooth.
Place in mixing bowl and stir in picante sauce.
Refrigerate for at least 2 hours to let flavors blend.

MOCK GUACAMOLE

Mock Guacamole image

"This tempting mixture is a light alternative to traditional guacamole," assures field editor Diane Molberg of Emerald Park, Saskatchewan. "No one will guess the secret ingredient is peas."

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 1-2/3 cups.

Number Of Ingredients 11

Ingredients

1-1/2 cups frozen peas
2 tablespoons water
1/3 cup fat-free sour cream
2 tablespoons mashed ripe avocado
1 tablespoon lemon juice
1 garlic clove, minced
1/2 teaspoon ground cumin
Dash hot pepper sauce
1/2 cup chopped tomato
2 tablespoons finely chopped onion
Assorted fresh vegetables or tortilla chips

Steps:

Place peas and water in a saucepan; cook for about 2 minutes or until heated through. Drain; place peas in a food processor or blender. Add sour cream, avocado, lemon juice, garlic, cumin and hot pepper sauce; cover and process until smooth. Stir in tomato and onion. Cover and refrigerate for 1 hour. Serve with vegetables or tortilla chips.

Nutrition Facts :

MOCK GUACAMOLE

Mock Guacamole image

Provided by Food Network Kitchen

Number Of Ingredients 0

Ingredients

Steps:

Cook one 12-ounce bag frozen shelled edamame as the label directs; drain and run under cold water to cool. Transfer to a food processor and add 1/2 cup each pepitas and cilantro, the juice of 2 limes, 1/2 cup olive oil, 1/4 cup water and 3 thinly sliced scallions (white and light green parts). Add 1 to 2 minced seeded red jalapenos (reserve 1 teaspoon for topping) and 1 1/4 teaspoons kosher salt and puree until smooth. Transfer to a bowl and season with more salt. Top with more pepitas and scallions and the reserved jalapeno.

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