The Healthy My Ass Cookbook

Rainbow Line
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Other Appetizer Recipes:

Alfredo Carbonara Peppers

Bourbon Hot Dogs

Bourbon Maple Glazed Wings

Caramelized Onion Dip

Cheddar Bacon Pecan Spread

Cheese Ball

Chicken Quesadillas

Chinese Chicken Wings

Clam Dip

Crab Stuffed Mushrooms

Epicurean Escargot

Garlic Dip

Garlic Ranch Chicken Wings

Garlic and Parmesan Chicken Wings

Gourmet Deviled Eggs

Guacamole Deviled Eggs

Honey Barbecue Chicken Wings

Honey Chicken Wings

Hot Crab Dip

Hot Feta Spinach Artichoke Dip

Lemon Butter Wings

Maryland Style Crab Cakes

Mexican Layer Dip

Oven Sesame Wings

Parmesan Artichoke Hearts

Poor Man's Pâté

Reuben Dip

Sausage Cheese Ball Appetizers

Shrimp Dip

Smoked Gouda Cheese Spread

Smoked Salmon Ball

Spicy Shrimp Dip

THE Cheese Ball

Teriyaki Chicken Wings

Tortilla Roll-Ups


An avocado based dip great with tortilla chips.


4 Avocados, ripe
4 Green Onions
1 Tomato, small
2 cloves Garlic
2 Tbsps. Cilantro, fresh, snipped
1 tsp. Seasoned Salt
1&1/2 tsps. Tabasco Sauce
1 Tbsp. Lime Juice, fresh squeezed from 1/2 a lime
1 Tbsp. Worcestershire Sauce
4 ozs. Sour Cream
  Tortilla Chips


Cut each of the Avocados in half, remove the pit and spoon the avocado out of its skin and into a medium large bowl.  Thinly slice the Green Onions and add to the bowl.  Finely dice the Tomato and add to the bowl, optionally straining to omit most of the juice.  Use a garlic press to press the cloves of Garlic into the bowl.  Add the finely snipped Cilantro to the bowl and mash all the ingredients in the bowl with a potato masher to as smooth a consistency as you like.

Stir in the Seasoned Salt, Tabasco, Lime Juice, Worcestershire Sauce and Sour Cream to a uniform consistency and color.  Chill and serve with Tortilla Chips.


I've used lemon juice instead of lime juice.  I've also used chunky salsa instead of tomatoes.  Obviously quantities of ingredients vary based on either size or taste preference and all but the avocados can be omitted all together.

Can also be prepared in a food processor if its container is large enough, in which case ingredients can be added as large chunks.

There are different varieties of avocados and some believe Haas is the only variety to use for Guacamole.  Avocados are ripe when they yield to moderate finger pressure but may be over ripe or rotten if they yield to slight pressure.  Haas avocados turn from green to near black when ripe.  Unripe avocados can take up to 4 days to ripen, but will ripen more quickly if stored in a closed brown paper bag along with the lime you got for the Guacamole.  Consequently, having ripe avocados on the day you want to serve can be tricky if not down right impossible.

The good news is that Guacamole freezes well with no adverse affects and may even enhance the flavor.  So plan on making it four days in advance with the option of making it the day of serving if   the avocados do not ripen until then.

See Also:

Guacamole Deviled Eggs - A Mexican twist to the classic deviled eggs for a change of pace.


Other Information:

Source: Me.

Preparation: 1:00
Chill: 3:00
Total: 4:00

Yield: 3.5 cups
Servings: 12

Nutrition Facts per Serving:
135 Calories
12g Fat (75.7% calories from fat)
2g Protein
7g Carbohydrate
2g Dietary Fiber
4mg Cholesterol
143mg Sodium.

Exchanges per Serving:
0 Grain(Starch)
0 Lean Meat
0 Vegetable
1/2 Fruit
0 Non-Fat Milk
2 1/2 Fat
0 Other Carbohydrates.

Rainbow Line

Copyright 2006-2024 by Keith Langeneckert.  All rights reserved.