In my search for filling and reduced carb meals (hello insulin resistance, my old nemesis, we meet again) I have stumbled on a fantastic recipe for guacamole that has protein but basically no carbs other than what you dip in it, which if you like raw veggies, can be basically none!
The following recipe is for one person who needs a hearty snack, since I only cook in two settings, alone time and feeding an army. For army-sized portions, I'd say scale up with the avocados, but be aware not everyone will eat an entire avocado of dip, and maybe leave off one or two.
What you'll need:
1 avocado (ripe is best, but this recipe is forgiving in both directions)
14 ounces of mild cheddar or other preferred cheese (except Velveeta, it soups up and gets nasty)
1 lime
Salt and Pepper OR preferred spices
Sour Cream (optional)
Salsa (optional)
A sharp knife
A citrus juicer (optional)
A spoon for mixing
A microwave safe bowl
A microwave
Directions:
Cut the avocado in half, and remove the pit. I like to do that by carefully stabbing the edge of the pit by the flesh of the fruit and prying up, but some prefer to whack a wide bladed knife into the pit like a kung-fo move, and pry from there. It's up to you. Once the pit is gone, cut the avocado, still in the skin, into half inch chunks. You'll do that by dragging the knife in parallel lines through the flesh, scraping but trying not to pierce the skin, then again at a perpendicular angle. Once you have the cuts made, turn the halved avocado cut side down over your bowl and turn the skin inside out, keeping your fingers at the edge and pushing with your thumbs. This method gets you the most avocado for your effort, I find, although those of you who have more 'cado-cutting experience may use other methods. YMMV.
Now, cut the lime in half LONG WAYS. Yes, I know this feels weird, it's worth it. Juice one half over the avocado chunks. I like to use a citrus juicer when I'm squeezing a lime cut long ways, but some people hate the oblong-over-circle feel, and prefer to juice with the spoon. Whatever works for you. Ideally, what you'll get is half a lime worth of juice on the chunked avocado, and a halved lime ready to be cut into wedges. Do that later, though, while the microwave is going.
Next, cheese! I used cubed cheese, and haven't experimented with shredded yet, but I think both would work. Regardless, you want your cheese mixed in with your guac-to-be, so not in one solid chunk. The spoon comes in handy here. You don't want to over-mash the avocado, but you do want the cheese tossed in, like mixing up a fruit salad, gently fold, don't mash. Sprinkle in the salt and pepper you want while you mix, but really, really go easy on the salt. My first go got oversalted because I failed to account for the salt of the cheese. Next time I'll be leaving salt out entirely and trying a dash of chili powder and paprika.
Pop the whole shebang, minus spoon, into the microwave for about a minute or two. Microwaves can really vary, so this is a feel-it-out thing. I'd say stand near it while you wedge the lime half, and listen for pops of hot cheese. Pull it before any cheese at the edges crisps up, and give it a good stir to be sure the temperature is mostly even.
You can then garnish with the limes, sour cream, salsa, maybe more cheese if you're inclined to up the protein count. Dip whatever you like in it, even a spoon!
Happy Eating!
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