Mock Guacamole
Submitted by jimbos
Mock guacamole made with steamed asparagus and picante sauce instead of avocado. A low-fat, avocado-free dip with the same creamy green look and tangy flavor.
YIELD
1 servingPREP
30 minCOOK
10 minREADY
40 minNo avocados? No problem. This mock guacamole uses overcooked asparagus as the base, blended smooth with picante sauce until you get that familiar green, creamy dip. It’s a clever workaround for anyone avoiding avocado due to allergies, cost, or just an empty fruit bowl.
The trick is cooking the asparagus well past al dente. You actually want it soft and mushy here, which is the opposite of every other asparagus recipe you’ve ever read. That softness is what lets it puree into a smooth, scoopable texture.
Cornstarch or arrowroot thickened in the microwave gives the dip body so it holds up on a chip without sliding off. Stir it every minute to avoid lumps.
Lemon juice and green onions add the brightness you’d normally get from lime and cilantro in real guac.
Chef Tips
- Chill for at least two hours before serving; the flavors meld and the texture firms up
- Use arrowroot instead of cornstarch for a glossier, more translucent finish
- Taste and adjust the picante sauce level; start with less and add more after blending
Variations
- Stir in diced tomatoes and minced jalapeño after blending for a chunkier, more traditional look
- Add a tablespoon of plain Greek yogurt for extra creaminess
- Swap picante sauce for green salsa (salsa verde) for a brighter, tangier dip
Ingredients
Directions
Place washed asparagus in steamer and cook until overdone.
Combine asparagus and picante sauce in a blender bowl and puree.
Add cornstarch or arrowroot dissolved in water to thicken.
Place mixture in microwave and cook on medium power until thickened, stirring every minute.
Add garlic salt, salt and pepper to taste, lemon juice and chopped green onion.
Chill in refrigerator until ready to serve.
Serve with crackers, chips or corn chips.
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