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Thursday, November 02, 2006

Cheesy Guacamole Dip


Chopped ingredients are to the texture you like - I like some lumps and crunchy bits, but if you don't then chop them finely.

1 ripe avocado
¼ cup finely chopped celery
¼ cup chopped onion
¼ cup chopped red capsicum (bell pepper)
1 chopped hot chili pepper (to your taste, or chili flakes)
½ minced clove of garlic
30g chopped cheddar cheese
30g light philadelphia or ricotta or cottage cheese
2 teaspoons grated parmesan
a large squeeze of lemon or lime juice - essential to longer life in the fridge.
1/2 tsp minced/grated ginger (optional)
salt and pepper to taste
All ingredients are extremely approximate and dependant on what's in the fridge.

Peel avocado, mix all dry ingredients and then add the lemon juice. Adjust dryness with olive or peanut oil if necessary until a smooth paste is obtained.

If using a food processor, add the solid vegetable ingredients last and process briefly to retain some texture.

Serve with slices of carrot, celery or similar for dipping. Thin low-fat crackers may be OK depending on your carb requirements.

Carbs, fat etc - low in carbs subject to whether you use crackers for dipping, fat depends on proportions of full-fat and low-fat cheeses. Check your own BG at one hour, mine is usually good after this.

Use it to fill the "gotta have something" gap between meals.

Cheers, Alan, T2, Australia.
Everything in Moderation - Except Laughter


carol said...

hi Alan, its nice to see someone with type 2 diabetes doing something about their issues with diet and not following mainstream as nearly all do. It doesn't work and you among others have shown that. Keep up the good work and keep informing people out there.

Alan said...

Hi Carol

Thanks. I suspect your comment was related to the ADA and DA rather than guacamole - but thanks:-)

Cheers, Alan