Cheese and Almond Guacamole

4 users rated this recipe an average rating of 3.0
  • Makes: 10 servings
  • Serving Size: 1/4 cup
  • Yields: about 4-1/2 cups
  • Start to Finish: 20 mins
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Cheese and Almond Guacamole
medium avocados, halved, seeded, peeled and coarsely chopped
cup chopped red onion
serrano peppers*, halved, seeded (if desired) and finely chopped
cup crumbled feta or goat cheese (6 oz.)
lime, juiced
cup sliced almonds, toasted and coarsely chopped
cup chopped fresh cilantro
teaspoon salt
cup crumbled goat cheese (6 ounces) or crumbled feta cheese
Carrots, jicama strips, and/or pita chips
Lime wedges and cilantro sprigs(optional)
  1. In a large bowl combine the avocados, onion, serrano peppers; mash slightly with a fork. Fold in the cheese, lime juice, almonds, cilantro, and salt. Spoon into serving bowl. Serve at once or cover surface directly with plastic wrap and refrigerate for up to 6 hours.
  2. Serve with carrot sticks, jicama strips, flatbread or pita rounds, lime wedges, and cilantro sprigs. Makes about 4-1/2 cups (ten, 1/4 cup servings).
From the Test Kitchen
*Handling Hot Peppers:

Because hot chile peppers, such as serranos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chilies as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.


Covering guacamole with a layer of sour cream is another way to make it hold longer without the avocado darkening.

Nutrition Facts (Cheese and Almond Guacamole)
    Per serving:
  • 183 kcal cal.,
  • 16 g fat
  • (5 g sat. fat,
  • 2 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 13 mg chol.,
  • 268 mg sodium,
  • 8 g carb.,
  • 5 g fiber,
  • 1 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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