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Dip, Lower-Fat Guacamole (P, TNT)
Source: Good Housekeeping, June 2007
Yield: About 3 cups

1 can (15 to 19 oz.) white kidney beans (cannellini) drained and rinsed. (I soaked white beans, cooked them and used two cups of them for this.)
1 tbsp. lime juice or to taste
1 jalapeno chile, seeded (I used 1/2 tsp. chili powder)
1/4 cup loosely packed fresh cilantro leaves ( I used 1 tsp. dried coriander)
1/4 cup coarsely chopped sweet onion (such as Vidalia or Maui)
1 ripe avocado, pitted
2 plum tomatoes
Baked tortilla chips or fresh cut vegetables

In food processor with knife blade attached, puree beans and lime juice until smooth. Transfer to medium bowl.

In same processor, place jalapeno, cilantro, onion, and salt. Pulse until juicy and thick.

With spoon, scoop avocado from peel into bowl with beans; mash with fork (I used potato masher and mashed it separately and added to other mixture) until mixture is blended with some chunks remaining.

Cut each tomato crosswise in half. Squeeze halves to remove seeds and juice. (I used them with everything) Coarsely chop tomatoes. Stir tomato and onion mixture into avocado mixture until blended. If you prefer a little more zip, stir in additional lime juice to taste.

Guacamole is best served as soon as it's made, but you can also cover and refrigerate up to 1 hour. Serve with chips or vegetables.

Poster's Notes:
Okay, I know it is not the season but I just tried it now. We really liked it. Better late than never. I put my changes in parentheses.

Posted by Adina Rosenstein

Nutritional Info Per Serving: Each 1/4 cup contains About 65 calories, 2g protein, 8g carbohydrate, 3g total fat (0g saturated) 3g fiber 0mg cholesterol, 155mg sodium