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Appetizers: GUACAMOLE WITH BAKED CHIPS - Thanks Virginia & Zig!
POINTSŪ Value: 4

Servings: 8

We slimmed down this Mexican favorite by replacing some of the avocado with low-in-fat, high-in-fiber white beans.

1 medium avocado, Haas, peeled and pitted

15 oz canned white beans, small, drained and rinsed

1 Tbsp fresh lime juice

1 medium tomato(es), diced

2 Tbsp cilantro, fresh, chopped

1/8 tsp table salt, or to taste

1/8 tsp black pepper, or to taste

8 oz baked low-fat tortilla chips

Combine avocado, beans and lime juice in a food processor; process until blended and smooth. If you don't have a food processor, mash ingredients together with a fork.

Transfer mixture to a medium bowl and fold in tomato and cilantro. Season to taste with salt and pepper. Serve guacamole with baked chips on the side. Yields about 1/4 cup of guacamole and 1 ounce of baked chips per serving.

cblessum on 6/16/2007