Trader Joe's Guacamole Dip
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 63.3
- Total Fat: 5.4 g
- Cholesterol: 0.0 mg
- Sodium: 4.2 mg
- Total Carbs: 4.3 g
- Dietary Fiber: 2.6 g
- Protein: 0.9 g
View full nutritional breakdown of Trader Joe's Guacamole Dip calories by ingredient
Introduction
Trader Joe's sells these kits for $3.99 in the produce section. If Trader Joe's isn't available in your area, you can buy them individually. Trader Joe's sells these kits for $3.99 in the produce section. If Trader Joe's isn't available in your area, you can buy them individually.Number of Servings: 10
Ingredients
-
2 avocados
1 roma tomato
2 garlic cloves
1 shallot
1 lime
1 jalapeno pepper
salt (optional)
Directions
"Peel and dice the shallot and garlic cloves, then combine with diced avocados, diced tomato and diced jalapeno pepper. Combine all ingredients in a bowl with juice of one lime and salt to flavor and enjoy! Yields two cup of guacamole".
Hints:
1). Buy avocados when they are slightly firm and greenish. Let ripe in the refrigerator until the skin turns almost black. The fruit should be slightly "squeezable" by this point. The jalapeņos sold in the kits are usually mild. If you are not sure, add 1/4 of the pepper and then taste. The dip will get stronger as it sits.
2). Store the guacamole in the refrigerator. It turns black quickly, but not necessarily turns bad. Keep the avocado pits and place inside the guacamole overnight. The lime should also keep the dip from turning black too fast. Third line of defense, cover the bowl with plastic wrap.
3). Guacamole is made differently by different people. Another common ingredient is adding cheese. My mother always added cottage cheese to the equal amount of avocado. Queso is another common ingredient. This is a type of cheese that looks like ricotta cheese. If you can't find queso, use cottage cheese.
Website on mexican cheese:
gourmetsleuth.com/Articles/Mexican-Cheeses-966/mexican-cheeses.aspx
Serving Size: Makes about ten 2 tbsp servings
Number of Servings: 10
Recipe submitted by SparkPeople user MITCHBITCH.
Hints:
1). Buy avocados when they are slightly firm and greenish. Let ripe in the refrigerator until the skin turns almost black. The fruit should be slightly "squeezable" by this point. The jalapeņos sold in the kits are usually mild. If you are not sure, add 1/4 of the pepper and then taste. The dip will get stronger as it sits.
2). Store the guacamole in the refrigerator. It turns black quickly, but not necessarily turns bad. Keep the avocado pits and place inside the guacamole overnight. The lime should also keep the dip from turning black too fast. Third line of defense, cover the bowl with plastic wrap.
3). Guacamole is made differently by different people. Another common ingredient is adding cheese. My mother always added cottage cheese to the equal amount of avocado. Queso is another common ingredient. This is a type of cheese that looks like ricotta cheese. If you can't find queso, use cottage cheese.
Website on mexican cheese:
gourmetsleuth.com/Articles/Mexican-Cheeses-966/mexican-cheeses.aspx
Serving Size: Makes about ten 2 tbsp servings
Number of Servings: 10
Recipe submitted by SparkPeople user MITCHBITCH.