It’s a dip, it’s a spread, it’s guacamole! And, it’s easy to make.
Ingredients:
- 4 ripe avocados, peeled and pitted
- 1/4 red bell pepper
- 1/4 jalapeno pepper, seeded
- 1/4 cup cilantro, coarse stems removed
- 3 tablespoons fresh lime juice
- 2 small garlic cloves
- 1 teaspoon light agave nectar
- 1 teaspoon sea salt
Directions:
- In a food processor pureé all ingredients, except for the avocado, for 15 seconds or until finely chopped.
- Add the avocado and pulse 10 to 12 times for a chunky guacamole; don’t over process. Serve as a dip with your favorite cut vegetables or gluten-free tortilla chips, or as a spread on gluten-free Flax Seed Crackers. Stores refrigerated in an airtight container for 1 day.
Yield: Makes about 1 cup
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