I Can't Believe It's Not Guacamole

Yield: 4 servings

Ingredients

• 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

Instructions

1. Combine asparagus and peas in a food processor or blender; process until smooth.
2. Add remaining ingredients; blend until mixed.
3. Cover and refrigerate several hours before serving.
4. Serve with low-fat tortilla chips.

Nutrition

Per serving: 70 calories, 1g fat, 13g carbohydrates, 5g protein, 0mg cholesterol, 156mg sodium

Attribution

Wichita Eagle - May 16, 2001