I’ve got avocados on the brain, and for good reason. I just spent the weekend with oddles of other fabulous food bloggers at the Big Traveling Potluck in Murrietta, just north of San Diego, and we ate, drank and made merry just a stone’s throw from gorgeous avocado groves.
I’ve been to a few other blogger conferences and this one was … magical. Which isn’t a word I typically bandy about (unless I’m talking about princesses or the fairy who makes sure beds get made, you know, the one with a direct link to Santa Claus).
The theme of the first-ever Big Traveling Potluck was creativity, and the organizers – Maggy and Pam from Three Many Cooks and Erika from Ivory Hut – brought together some creative geniuses, including the adorable (not to mention funny) Ree Drummond, super-talented photographer Matt Armendariz, lover of all things Billy Ocean Helen Jane and the gorgeous Melissa Lanz who encourages everyone to have their own personal mission statement (I’ll be working on that this week, Melissa).
And so of course, the second I got home, I reached into the fridge and pulled out some gorgeous Haas avocados from my friend Mimi over at Mimi Avocado. They’re gorgeous, let me tell you – big, plump, creamy, lucious … I could go on and on. You can get these babies for yourself in gift packs from Mimi’s farm at California Avocados Direct (be sure to sign up for their newsletter to get coupons and special deals).
I’m super excited to share this guacamole recipe with you. It’s low-fat. Or low-fat-ish, thanks to the cottage cheese. And before you pout and say you don’t like cottage cheese, believe me, you’ll love the creamy, smooth texture of this guac. You get all the fun of guacamole without the guilt. So go on, dip a little! Recipe after the photos….
- 2 large ripe Haas avocados, halved and pitted
- 1 cup low-fat cottage cheese
- 8-10 fresh basil leaves
- 2 tablespoons fresh lemon juice (or lime juice)
- 2 tablespoons sliced green onion
- 2 garlic cloves, chopped
- ¼ teaspoon crushed red pepper flakes
- Salt & pepper to taste
- Scoop the avocados into the bowl of a food processor.
- Add the rest of the ingredients (except the salt and pepper) to the food processor and pulse to combine. This is a smooth guacamole, almost a purée .
- Add salt and pepper to taste and serve with chips, or refrigerate until margarita time.