Very quick to assemble, and tastes much better than any processed, store-bought version.
Serve with chopped veggies or baked chips.
1 cup Cottage cheese, nonfat
¼ cup Milk, nonfat
2 oz Cream cheese, nonfat
¼ cup Onion, white, chopped
½ tsp Garlic cloves, minced
1/8 tsp Onion powder
½ tb Vinegar, rice
1/12 tsp Pepper, white
¼ tsp + to taste Salt
to taste Black Pepper
1/8 tsp Paprika
as needed Olive oil
1 tb Chives, minced (optional)
In a food processor, combine cottage cheese milk, cream cheese, onion, garlic, powdered onion, rice vinegar, salt and pepper until smooth and creamy. Garnish with chives (optional). Keep refrigerated until ready to use.
Rub the entire inside of a medium wooden bowl with the cut side of a garlic clove half. Mince the garlic and add to bowl along with the avocado. Mash the avocado with a fork until creamy. Add the lime juice, cilantro, salsa, jalapeno, cumin, salt and pepper to bowl and stir everything into the avocado. Serve immediately.
To store leftovers, flatten the top with a spoon, squeeze some lime juice over the top, then cover with plastic wrap, making sure no air gets trapped between the guacamole and the plastic.
Baked Taro Chips
A healthier version of the Hawaiian snack favorite. If you cannot obtain fresh taro root, you can substitute with white or sweet potatoes.
Serve with Onion Dip.
5 each Taro root, small, fresh
5 cups Water
¼ cup Vinegar, white
as needed Spray oil
Peel taro root and slice very thinly on a mandolin. Place in bucket with water and white vinegar, and soak for a couple of hours.
Preheat oven to 325 degrees. Rinse soaking taro chips; dry with towel. Place in large bowl and toss with salt, pepper, paprika. Lay chips out on baking sheet sprayed with oil and bake for about 10-12 minutes, making sure to flip chips halfway through cooking.
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