Mockamole Created by Ambassador Emilie Hoang
0
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Think guacamole with a spin! This dip has all of the fixings of a regular guacamole with one green exception. Here, we swap out the avocado for asparagus! Not blending this dip until it is smooth is key. This allows for a little textural bite when you dip in. In terms of dippers, think beyond just WW tortilla chips; crunchy vegetables such as carrots, cucumbers, and radishes are also fantastic. If you’d like to make this up to a day in advance, go ahead; the lime juice will keep it from browning.
Ingredients
Asparagus
2 cup(s), trimmed and cut into 1/2-inch pieces
Light mayonnaise
1 tbsp(s)
Cilantro
1 sprig(s), or to taste
Shallots
1 medium, diced, or 2 tbsp of diced red onion
Garlic
1 clove(s), large, minced
Lime
½ wedge(s), juiced
Jalapeño pepper
1 small, seeded and diced, optional
Table salt
⅛ tsp(s), or to taste
Black pepper
⅛ tsp(s), or to taste
Instructions
1
Bring a medium saucepan to boil, over medium-high heat. Boil asparagus until they are soft and wilted. Drain the asparagus, let cool, and set aside.
2
Meanwhile, add all other ingredients to a food processor and blend. Do not blend until smooth as you want to see some of the vegetables pieces in this dip.
3
Once cooled, add the asparagus to the food processor and continue to blend.
4
Serving size: 1/2 cup of dip
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