GUACAMOLE AND CHIPS

Guacamole and Chips image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Add something tangy to your family's Mexican night! Serve avocado dip with tortilla chips - a traditional appetizer!

Provided by By Betty Crocker Kitchens

Categories Snack

Time 1h20m

Yield 11

Number Of Ingredients 10

Ingredients

2 jalapeño chilies
2 ripe large avocados
2 tablespoons lime or lemon juice
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon salt
Dash of pepper
1 clove garlic, finely chopped
2 medium tomatoes, finely chopped (1 1/2 cups)
1 medium onion, chopped (1/2 cup)
1/2 bag (13 1/2 ounces) baked tortilla chips

Steps:

Remove stems, seeds and membranes from chilies; chop chilies. Cut avocados lengthwise in half; remove pit and peel. Place avocados in medium glass or plastic bowl; mash.
Stir in chilies and remaining ingredients except tortilla chips. Cover and refrigerate at least 1 hour to blend flavors. Serve with tortilla chips.

Nutrition Facts : Calories 130, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 1 g, TransFat 0 g