1 small ripe avocado, peeled, seeded, and cut into chunks
1 tablespoon reduced-fat mayonnaise
2 teaspoons lemon juice
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 garlic clove, minced
1/2 cup mild or medium low-sodium or regular salsa
Directions
In a small saucepan, combine the peas and 1/4 cup boiling water. Cover, bring to a boil, and simmer 2 minutes. Cool in a colander until cold running water. Drain well.
In a food processor container, combine the peas, avocado, mayonnaise, lemon juice, cumin, chili powder, and garlic. Process until blended but not absolutely smooth, stopping and scraping the container sides, if necessary. Stir in the salsa.
Cover and refrigerate 1 to 2 hours or up to 24 hours to allow the flavors to blend. The dip will keep in the refrigerator 1 to 2 days. Serve with fat-free tortilla chips.
Nutritional Information (Per Serving)
Calories:
36
Protein:
1 g
Sodium:
42 mg
Cholesterol:
42 mg
Fat:
2 g
Dietary Fiber:
2 g
Sugars:
2 g
Carbohydrates:
4 g
Digestible Carbohydrates:
24 g
About Digestible Carbohydrates:Dreamfields patent-pending process adds a unique blend of protein and inulin fiber (a 100% natural prebiotic fiber found in common foods such as Jerusalem artichokes (sunchokes), asparagus, garlic, raisins and chicory root) to premium durum wheat semolina, resulting in a pasta with 5 grams fiber per serving (about twice that of regular pasta), a 65% lower glycemic index (GI) than regular pasta (Dreamfields GI = 13; regular pasta GI = 38), and 5 grams digestible carbohydrates per serving, which results in a lower blood glucose rise compared to that following consumption of regular pasta.
