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'guacamole' Dip

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut avacado in half, remove seed, and scoop insides into a bowl. | 2. Mash the avacado like you would mash potatoes. | 3. Add salsa to taste. I usually add about 1/2 the jar, or more depending on how many avacados I use. | 4. Mix avacado and salsa very well. | 5. Add sour cream to the mixture, to taste. I usually add at least 4-8 oz of sour cream, but if I make a big batch I'll sometimes add more. | 6. *Note* The amounts are not exact, I really just taste it as I go, but this is such a delicious version of guacamole you must try it! | 7. NOTE: The important thing is that you do not add so much salsa and sour cream that the dip stops being green. Mine is usually a light color of green, but it is definately green. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    avocado 3 -4 squeezed - - - -
    cream 0.5 container sour - - - -
    salsa 0.5 jar - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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