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Ingredientes
- 4 x avocados pitted, and mashed into pulp
- 1 ct lowfat sour cream - (16 ounce)
- 1 can Rotel diced tomatoes with chiles
- 1 Tbsp. garlic pwdr
- 1 can green chiles - (4 ounce)
- 2 tsp salt
- 1 tsp freshly-squeezed lemon juice
- 3 ounce cream cheese
- 5 dsh green food coloring - (to 6) (optional, if avocados aren't ripe and dark green in color)
- 2 x fresh or possibly canned jalapeno peppers stems removed (optional, if desired it hotter)
Direcciones
- In a blender, mix and blend all ingredients till smooth. Chill for a couple of hrs before serving. Don't taste the sauce till it has chilled. If you taste it right after blending, it will not taste "salty sufficient." But let the sauce refrigerateand let the flavors develop and it will be great! Serve with white corn tortilla chips.
- This recipe yields 4 c..
- Yield: 4 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1127g | |
| Calories 1384 | |
| Calories from Fat 990 | 72% |
| Total Fat 110.78g | 138% |
| Saturated Fat 28.31g | 113% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 6442mg | 268% |
| Potassium 3550mg | 101% |
| Total Carbs 99.42g | 27% |
| Dietary Fiber 44.7g | 149% |
| Sugars 24.58g | 16% |
| Protein 21.59g | 35% |
