Avocado Dip With Bacon

Course : Dips
Serves: 1
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3 slices bacon
2 medium avocados ripe
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
1 Package raw vegetables for dipping

Preparation / Directions:

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

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