Source: Better Homes and Gardens

Gallery

Credit: Karla Conrad

Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
72
Yield:
4 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl combine mashed avocados, green onions, 1/3 cup cilantro, sour cream, lime juice, salt, and, if desired, hot pepper sauce.

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  • Divide mixture among three 1-quart freezer bags. Squeeze air from bags, seal, and freeze for up to 1 month.

  • To serve, thaw overnight in the refrigerator. Garnish with cilantro sprigs and serve with tortilla chips.

Tips

If desired, snip off a corner of the freezer bag and use the bag to pipe the guacamole directly onto chips.

Nutrition Facts

21 calories; fat 2g; carbohydrates 1g; mono fat 1g; insoluble fiber 1g; vitamin a 31.9IU; vitamin c 1.3mg; niacin equivalents 0.2mg; folate 10.4mcg; sodium 18mg; potassium 60mg; calcium 3mg; iron 0.1mg.
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