Canyon Ranch Guacamole
Wmo6n`a?,i-NmoӴٲ,&E5D[%R);F#E˯iS7[Xyxw|N9xE:ӓ6!/ۄuջhutMț3\AGZL&eMf]膞ZPUimnXz^a#S1hb&0B5q3h[ <|m)4NSQP5f(hnaD.b27d\#E(T- Q\3EB֧yIFy-4<FȚ+h+o`2[(SSeh'Y8:fr %u*AwmtxiBh(=!P 61cp~z;\=RGKVO ֕s)z>gqHx;!Cft Yvb68\=fb3o^I]%Ԙ`{Zʸؼ~aR*,hU4Y*R{&15鲭w񬵏Xf[N;M 2EtLYT<ydTgr2杺>/NT_u.GӋPb2%;G݃OdexlZ &§EU7b36c*Na| f9$pGSglkAN\k9O}|<]M.&g[yǧo;xO;{w"Aa&鮡JZn^~Ej^Q(Xe)W,a˕_?/^B&eeZ1Ė,j5ŮdgRU 乿X3Vl6EP3 \I}BANaVW'agE:9)>L$Ia% ]U፽C9 ^^p_vQ* \Bѓ1UǬ:q-~ )2pb1cC3F

Wmo6n`a?,i-NmoӴٲ,&E5D[%R);F#E˯iS7[Xyxw|N9xE:ӓ6!/ۄuջhutMț3\AGZL&eMf]膞ZPUimnXz^a#S1hb&0B5q3h[ <|m)4NSQP5f(hnaD.b27d\#E(T- Q\3EB֧yIFy-4<FȚ+h+o`2[(SSeh'Y8:fr %u*AwmtxiBh(=!P 61cp~z;\=RGKVO ֕s)z>gqHx;!Cft Yvb68\=fb3o^I]%Ԙ`{Zʸؼ~aR*,hU4Y*R{&15鲭w񬵏Xf[N;M 2EtLYT<ydTgr2杺>/NT_u.GӋPb2%;G݃OdexlZ &§EU7b36c*Na| f9$pGSglkAN\k9O}|<]M.&g[yǧo;xO;{w"Aa&鮡JZn^~Ej^Q(Xe)W,a˕_?/^B&eeZ1Ė,j5ŮdgRU 乿X3Vl6EP3 \I}BANaVW'agE:9)>L$Ia% ]U፽C9 ^^p_vQ* \Bѓ1UǬ:q-~ )2pb1cC3F Canyon Ranch Guacamole
  Low Fat    Appetizers  
Last updated 10/4/2011 8:11:43 PM. Recipe ID 39934. Report a problem with this recipe.
Wmo6n`a?,i-NmoӴٲ,&E5D[%R);F#E˯iS7[Xyxw|N9xE:ӓ6!/ۄuջhutMț3\AGZL&eMf]膞ZPUimnXz^a#S1hb&0B5q3h[ <|m)4NSQP5f(hnaD.b27d\#E(T- Q\3EB֧yIFy-4<FȚ+h+o`2[(SSeh'Y8:fr %u*AwmtxiBh(=!P 61cp~z;\=RGKVO ֕s)z>gqHx;!Cft Yvb68\=fb3o^I]%Ԙ`{Zʸؼ~aR*,hU4Y*R{&15鲭w񬵏Xf[N;M 2EtLYT<ydTgr2杺>/NT_u.GӋPb2%;G݃OdexlZ &§EU7b36c*Na| f9$pGSglkAN\k9O}|<]M.&g[yǧo;xO;{w"Aa&鮡JZn^~Ej^Q(Xe)W,a˕_?/^B&eeZ1Ė,j5ŮdgRU 乿X3Vl6EP3 \I}BANaVW'agE:9)>L$Ia% ]U፽C9 ^^p_vQ* \Bѓ1UǬ:q-~ )2pb1cC3F


 
      Title: Canyon ranch guacamole
 Categories: Lowfat, Appetizer
      Yield: 12 Servings
 
     12 oz Asparagus or 2-cups chopped;
           -lightly steamed
  2 1/4 ts Fresh lemon juice
      3 tb Chopped onion
      1 lg Tomato; chopped
    3/4 ts Salt; optional
    1/2 ts Chili powder
    1/4 ts Cumin
    1/4 ts Black pepper
      1    Garlic clove; minced
      1 ds Tabasco sauce
    1/3 c  Light sour cream
 
  Combine all ingredients in a blender and blend until smooth.
  
  Transfer guacamole to a bowl. Cover tightly and refrigerate several
  hours or overnight before serving. Makes 3 cups (12 1/4-cup servings).
    
  Notes: If you're using frozen asparagus spears, it is not necessary to
  steam them; just thaw to room temperature.
  




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Recipe ID 39934 (Apr 03, 2005)

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