2 garlic cloves, peeled
1 cup frozen sweet peas, thawed
1 medium-large ripe California avocado, peeled, pitted
1 tablespoon fresh-squeezed lemon juice
½ teaspoon kosher salt
¼ teaspoon fresh-ground black pepper, or to taste
Drop garlic cloves through the feed tube of a running food processor fitted with the steel blade. When chopped fine, stop the processor. Add peas and process, pulsing and scraping down the sides five or six times. Add avocado, lemon juice, salt and pepper and process until smooth, scraping down the sides once or twice. Taste and add additional salt if necessary.
Spoon the guacamole into a serving bowl and serve immediately with low-fat or fat free chips.
Makes about 1½ cups.
Cook's note:Cover any leftover dip tightly with plastic wrap, pressing it onto the surface to preserve the bright color.
Nutrition values per tablespoon: 18 calories (63 percent from fat), 1.3 g fat (0.2 g saturated fat), 1.5 g carbohydrates, 0.8 g fiber, 0.5 g protein, 0 cholesterol, 32 mg sodium.
