Livin’ Smart Guacamole

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Main Ingredient: Fruit
Menu Part: Sauce
Cuisine Type: Latin
Serves: 1.5 quarts

Dan Phalen, corporate executive chef for Luby’s Fuddruckers, developed this twist on a classic guacamole to make it healthier for the management company’s hospital accounts. “We noticed that while our patients could definitely use the cardiovascular benefits from the Omega-3 fats in avocados, it still was a substantial amount of fat if eaten in any great quantity,” Phalen says. This recipe is half guacamole and half puréed white beans. “The flavor is very good as a dip with baked pita chips. There’s a significant reduction in fat, plus an added boost of protein from the white beans. This makes for a good sandwich wrap spread as well.”

Ingredients

4 cups pulp or fresh mashed avocado
2 tbsp. fine-chopped fresh garlic
2 cups diced tomato
1 cup fine-diced purple onion
½ cup fresh-chopped cilantro
2 tbsp. lime juice
2 tsp. kosher salt
2 cups Southwest White Bean Dip (recipe follows)

Southwest White Bean Dip
Yield: 1.5 quarts

6 cups white beans, cooked, drained
1 tsp. granulated garlic
1 tbsp. chili powder
2 tsp. kosher salt
1 tsp. granulated onion
1 tbsp. lime juice 

Steps

1.