I Can't Believe It's Not Guacamole

Source: Wichita Eagle - May 16, 2001

10 ounces frozen asparagus spears, thawed and drained
1 cup frozen green peas, thawed and drained
1 cup canned chopped tomatoes, drained
1/4 cup salsa
1 teaspoon onion powder
2 tablespoons fresh cilantro, chopped
2 tablespoons nonfat mayonnaise
1 tablespoon lime juice
1/2 to 3/4 teaspoon hot pepper sauce
3/4 teaspoon garlic powder
1/4 teaspoon ground red pepper
Pepper to taste

Combine asparagus and peas in food processor or blender; process until smooth. Add remaining ingredients; blend until mixed. Cover and refrigerate several hours before serving.

Serve with low-fat tortilla chips.

Makes 4 servings.

Nutrients per serving: 70 calories, 1 gram fat, 13 grams carbohydrates, 5 grams protein, 0 mg cholesterol, 156 mg sodium