Wednesday, November 16, 2011

Avocado- Cream Cheese Dip

Avocado- Cream Cheese Dip

I was sitting at the optometrists office with a torn cornea suffering from exteme light sensitivity, and in the magazine rack was a Diabetic Living Magazine. I couldn't resist but to pick it up and read it through my sun shades. I came across this recipe and my instincts told me that it would be a hit. So I took my handy-dandy eye phone and snapped a photo of the recipe, went home, and tried it! My instincts served me well.

Makes 1 cup:
Carbs per Serving: 4g
Prep: 20 minutes (really only takes like 5)
Chill 30 minutes to 24 hours (but you can eat it freshly made too...does taste better chilled!)
1 ripe avocado, halved, seeded, and peeled
1/4 cup low fat butter milk (or just use almond milk like I did. Whatever milk type u have will do)
3 tbsp whipped reduced fat cream cheese (I used regular cream cheese. I guess I'm not good at following directions too well am I?)
1 tbsp lime juice (I had lemon, so I used lemon juice-lol)
2 cloves of garlic (I used 3)
1/8 tsp cayenne pepper (I didn't measure--just sprinkled!)


1. Set aside one fourth of the avocado. In a blender or food processor combine the remaining 3/4 of the avocado, buttermilk, cream cheese, lime juice, garlic, adn cayenne and 1/2 tsp salt.
Cover and blend or process until smooth. Coursely chop the reserved avocado: stir into pureed mixture. Cover and chill in the refridgerator for 30 to 24 hours.

2. Spoon dip into a serving bowl; sprinkle with the dash of cayenne pepper. Serve with fresh veggies.

Per 2.5 tsbp dip:
59 calories. 5g total fat (1g saturated fat). 4mg chol. 224 mg sodium. 4g carbs (2g fiber, 1g sugars), 1 g protein

I choose to eat mine with sliced jicama (aka Mexican potato), which is a yummy healthy alrernative to eating it with chips (I hate tortilla chips!) But chips will do the trick as well if its your thing!

Bon Appetite.

PS. What's also great is that this is one of those recipes that after the first time, you don't have to follow the recipe. The second time I tried it, I added spinach. You can probably experiment with it a hundred different ways. And oh yeah--I always add more garlic than called for in any recipe ;-) Nice kick to it. Also, the salt is probably optional.

I ate the entire thing in about 36 hours! Whats great about it though is it keeps you full, which for me is a good thing cause I tend to be a carbohydrate addict and keep snacking all day long. This is a healithier alternative for sure, particularly because I dont care about counting calories! Its not my thing.