Photo of Mockamole Created by Ambassador Emilie Hoang by WW

Mockamole Created by Ambassador Emilie Hoang

0
PersonalPoints™ per serving
Total Time
10 min
Prep
10 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

Uncooked asparagus

2 cup(s), trimmed and cut into 1/2-inch pieces

Light mayonnaise

1 tbsp(s)

Cilantro

1 sprig(s), or to taste

Uncooked shallot(s)

1 medium, diced, or 2 tbsp of diced red onion

Garlic clove(s)

1 clove(s), large, minced

Fresh lime(s)

½ item(s), juiced

Jalapeño pepper(s)

1 small, seeded and diced, optional

Table salt

tsp(s), or to taste

Black pepper

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