The nutrition facts for this delicious guacamole were designed using the great tools at Calorie Count!
1 med. to large avocado, well ripened
1 tsp. Tony Chachere's salt substitute
1 tsp. garlic powder or 1 large clove, peeled and minced (to taste)
1/3 cup finely diced onions
1 - 2 Tbsp. bottled or canned NM green chili (you choose the heat level; recommend Hatch)
1/8 tsp. "all purpose" seasoning herbs (McCormick's, for example)
1/8 tsp. cumin
1/4 cup fresh tomato, seeded and finely chopped
dash of black pepper
1 tsp. lime juice + zest of one or two limes
3 oz. plain, no fat Greek yogurt (Fage recommended)
1 Tbsp. plain sweetened almond milk
Split the avocado length-wise and remove the pit. Scoop the avocado out of the peel and place into a small mixing bowl. Mash it up thoroughly with a fork. Add all the other ingredients and mix well, using the almond milk to bring the mixture to the desired thickness/consistency.
Cover the container and chill for at least a half hour. If you are going to be keeping the guacamole longer, return the pit to the mixture; this will keep it from turning dark. This recipe should be enough for two people or four light nibblers as an appetizer.
Serve with GREAT chips!