Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             slices  bacon
  3                     ripe avocados
     1/4           cup  packed fresh cilantro leaves -- (optional)
  1             medium  fresh jalapeno chili coarsely chopped -- (seeds included)
     1/2           cup  reduced-fat sour cream
     3/4      teaspoon  salt
  2 1/2    tablespoons  fresh lime juice
                        raw vegetables for dipping

Preparation:

Suggested carrots, broccoli, cauliflower, celery and bell peppers Cook the bacon in a skillet until crisp. Crumble; set aside.Halve the avocados. Cut into the pits with a large knife; twist the knife and lift out the pits. Hold an avocado half, peel-side down, in the palm of your hand. Gently squeeze to loosen the flesh from the peel. In a food processor; puree the avocado flesh with the cilantro, chili, sour cream, salt and lime juice until smooth. Stir in half of the bacon and scrape into a serving bowl. Top with the remaining bacon. Serve with the raw vegetables.

Nutritional Information:

120 Calories (kcal); 9g Total Fat; (68% calories from fat); 6g Protein; 4g Carbohydrate; 16mg Cholesterol; 1902mg Sodium