Tuesday, January 31, 2012

Super dips for Super Bowl Sunday!

I have to admit, I'm not a big football fan. I know, many of you may not believe that, but it's true. However, I do like getting together with friends and just hanging out. That typically also involves some less-than-healthy eating, so this year, I'm taking a more proactive approach to my snacking.

Eating Well magazine {{LOVE}} has some yummy ideas, and here is just one to share. I love guacamole...its combination of healthy fat, vitamins and fiber make it a valuable part of all diets.

So enjoy, and if you are headed to a friend's house, remember that vegees are your friend and taste great with this, as well as many other, dips in lieu of chips.

Roasted Garlic Guacamole with Help-Yourself Garnishes

  • 6 large cloves garlic, unpeeled
  • 6 ripe medium avocados
  • 1/2 cup coarsely chopped fresh cilantro, loosely packed
  • 2 tablespoons fresh lime juice, plus more if desired
  • 1 teaspoon salt

Garnishes {Feel free to add your own faves}

  • 3/4 cup Mexican queso fresco, queso añejo, salted pressed farmer’s cheese, firm goat cheese, mild feta or romano, finely crumbled or grated
  • 3/4 cup toasted pumpkin seeds
  • 3/4 cup sliced pickled jalapeños
  • 1/2 cup crumbled crisp-fried bacon or 3/4 cup coarsely crumbled chicharrón (Mexican crisp-fried pork rind)
  • 1 16-ounce bag large, sturdy tortilla chips
  • Sliced carrots, cucumbers, green peppers, broccoli, tomatoes

1. To prepare guacamole: Place unpeeled garlic in a small dry skillet over medium heat; cook, turning occasionally, until soft and blackened in spots, 10 to 15 minutes. Cool, then slip off the skins; finely chop. Scoop avocado flesh into a large bowl. Add the garlic, cilantro and lime juice to taste. Coarsely mash everything together. Season with salt. Transfer to a serving bowl and place plastic wrap directly on the surface of the guacamole. Refrigerate until ready to serve.

2. To set up the guacamole bar: Scoop garnishes into small serving bowls and put the chips in a large basket or bowl. Encourage guests to spoon a little guacamole on a chip and top with garnishes that appeal.

Per 1/4-cup serving: 310 calories; 21 g fat ( 4 g sat , 10 g mono ); 7 mg cholesterol; 28 g carbohydrates; 0 g added sugars; 7 g protein; 6 g fiber; 451 mg sodium; 505 mg potassium.
Nutrition Bonus: Folate (16% daily value)

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