| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
2try, Appetizers, Dips and sp |
32 |
servings |
INGREDIENTS
| 2/3 |
c |
Canned garbanzo beans; drained |
| 1 |
tb |
Lemon juice |
| 1 |
lg |
Garlic clove; halved |
| 3/4 |
c |
Coarsely chopped onion |
| 1/2 |
c |
Peeled avocado; cubed |
| 2 |
tb |
Canned chopped green chiles |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
c |
Finely chopped tomato; seeded |
| 1/2 |
c |
Finely chopped green onions |
INSTRUCTIONS
1. Position knife blade in food processor bowl; add first 3 ingredients.
Process 20 seconds, scraping sides of processor bowl once. Add 3/4 cup
chopped onion and next 4 ingredients; pulse 5 times or until mixture is
chunky.
2. Transfer mixture to a medium bowl; stir in tomato and green onions.
Cover and chill thoroughly, around 30 minutes. Serve with commercial baked
tortilla chips.
Per Tablespoon: Calories 13 with 35% cff; Carbohydrate 1.9g; Protein 0.5g;
Fat 0.5g; Fiber 0.4g; Cholesterol 0mg; Sodium 20mg; Calcium 5mg; Exchange
Free. Estimated by SOURCE: The Jenny Craig Cookbook: Cutting Through the
Fat (1995) Oxmoor ISBN: 0-8487-1496-2.
notes- Instead of eliminating avocado from your diet, reduce the amount by
combining them with other ingredients. You might increase the garbanzos to
1 cup (instead of the 2/3 cup) to get under the 30% cff quota. -pat
Recipe by: Jenny Craig
Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 14, 1998, converted
by MM_Buster v2.0l.
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