SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Chunky Guacamole

Makes: 16 servings
Serving size: 2 tablespoon Yield: 2 cups
Prep 20 mins Chill 1 hr
Chunky Guacamole
Ingredients
  • 2  medum  plum tomatoes, seeded and finely chopped
  • 1/4  of a small  red onion, finely chopped
  • 1 - 2  cloves  garlic, minced
  • 2  tablespoons  lime juice
  • 1  tablespoon  olive oil
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  black pepper
  • 2  ripe avocados, seeded, peeled, and coarsely mashed
  •  Tortilla chips
Directions

1. In a bowl combine tomatoes, red onion, garlic, lime juice, olive oil, salt, and pepper. Gently stir in avacados. Cover the surface with plastic wrap. Chill for up to 1 hour. Serve with tortilla chips. Makes 2 cups (sixteen 2-tablespoon servings).

From the Test Kitchen
  • For a kicked up version of this guacamole, stir in one or more of the following: 1 seeded, finely chopped jalapeno chile pepper; 1/4 cup dairy sour cream; 1/4 cup snipped fresh cilantro; 1/4 teaspoon ground cumin; and/or 1/8 teaspoon cayenne pepper.
Nutrition Facts (Chunky Guacamole)
  • Servings Per Recipe 16,
  • cal. (kcal) 48,
  • Fat, total (g) 5,
  • chol. (mg) 0,
  • sat. fat (g) 1,
  • carb. (g) 3,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • pro. (g) 1,
  • vit. A (IU) 194,
  • vit. C (mg) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 16,
  • sodium (mg) 39,
  • Potassium (mg) 158,
  • iron (mg) 0,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe