Avocado Dip

Categories:
appetizers, low fat, accompaniment, dips/spreads

1/2 cup fat-free sour cream
2 teaspoons chopped onion
1/8 teaspoon hot sauce
1 ripe avocado; peeled, pitted,
and mashed

Combine all ingredients. Serve immediately. This recipe yields about 1 1/2 cups for 3 servings. Comments: This mixture is good over fish and chicken. It can also be used as a dip for chips or vegetables or as a dressing for green salad. Nutritional Analysis Per Serving: Calories 130; Fat (grams) 10; Percent calories from fat 69; Percent polyunsaturated 7; Percent saturated 14; Percent monounsaturated 48; Cholesterol (milligrams) 0; Sodium (milligrams) 55; Protein (grams) 4; Carbohydrate (grams) 8.


Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "12-11-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 26 Calories (kcal); trace Total Fat; (0% calories from fat); 3g Protein; 4g Carbohydrate; 4mg Cholesterol; 34mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

NOTES : Diabetics or those on calorie-controlled diets may count one serving as: 1 vegetable and 2 fat servings. Weight Watcher points calculated at 3 Nutr. Assoc. : 0 0 0 0 0

Contributor: n/a

Yield: 3 servings

Preparation Time: 0:00

[an error occurred while processing this directive]since Jan 15, 2009