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TENNESSEE TAILGATE GUACAMOLE
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Recipe Provided By

Blue cheese, bell peppers, and pepper sauce make this a spicy delight!

Ingredients

  • 2.000 2
    ripe Fresh California Avocados, seeded, peeled and coarsely mashed
  • 1.000 1 Tbsp.
    fresh lime juice
  • 10.000 10
    drops red pepper sauce
  • 0.500 ½ tsp.
    coarse garlic salt
  • 0.250 ¼ cup
    crumbled blue cheese
  • 3.000 3 Tbsp.
    finely chopped red bell pepper
  • 2.000 2 Tbsp.
    chopped fresh Italian parsley leaves

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Instructions

  1. In medium bowl combine avocados, lime juice, red pepper sauce and garlic salt.
  2. Stir in blue cheese, bell pepper and parsley.

Serving Suggestions:
Serve with tortilla chips or celery sticks, or as a dipping sauce for spicy chicken wings. 

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.


Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole.

 

Nutrition information per serving

Nutrition Information Per Serving: Calories 180; Total Fat 16 g (Sat 3.5 g, Trans 0 g, Poly 2 g, Mono 9 g); Cholesterol 5 mg; Sodium 250 mg; Potassium 490 mg; Total Carbohydrates 9 g; Dietary Fiber 6 g; Total Sugars 1 g; Protein 4 g; Vitamin A 573 IU; Vitamin C 25 mg; Calcium 59 mg; Iron 1 mg; Vitamin D 0 IU; Folate 85 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Vitamin A 10%; Vitamin C 40%; Calcium 6%; Iron 4%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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