This is a guest recipe by my handsome husband Jon. I call him the guacamole master. If you love garlic, and you love guacamole, then you will love this recipe. This guac does not have cilantro in it as guacamole traditionally does. He leaves it out because he likes me and I don’t like cilantro. This recipe is low carb, gluten-free and paleo approved.
Check out some of my other favorite low carb dip recipes:
- Caramelized Onion and Bacon Dip
- Greek Onion Dip
- Hot Crab and Artichoke Dip
- Sun-dried Tomato, Garlic Dip
- Southwestern Ranch Dip
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INGREDIENTS
6 Large Avocados – Peeled and Pitted
4 Tbs. Garlic – Minced
1 Lime – Juiced
2 tsp. Garlic Salt
1 tsp. Cayenne Pepper
½ Medium Onion – Grated
1 Medium Tomato – Chopped
1/4 cup pickled jalapeno slices, chopped
DIRECTIONS
In a large mixing bowl, mash together avocado, garlic, lime juice, garlic salt and cayenne pepper.
Using a microplane grater, grate the onion into the avocado mixture. The juice from the grated onion lends extra flavor to this recipe. Mix in tomatoes and jalapenos.
Prep Time – 15 Minutes
Cook Time – 0 Minutes
Makes Servings: 16
Per Serving:
Calories – 105
Protein – .15 g
Carbs – 3.5 net g
Fat – 9 g
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***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***
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Jamie Garcia says
I don’t want to eat chips but this looks delicious! What would you “dip” in it?
Kyndra Holley says
I like to dip sugar snap peas and carrots in it. I also like it on eggs.
Don in Arkansas says
86 the tomato. Likewise the jalapeno. Add 2 tsp cumin and 1/2 cup coarsely chopped cilantro. Double the P&L to 1/4 cup. NOW you have the best guacamole in the world. You’re welcome. You could also sub some chipotle powder for the cayenne.