HOLY GUACAMOLE!
Serves 8

INGREDIENTS
Guacamole Dip:
•    3 avocados, peeled
•    16 ounces fat-free cottage cheese
•    ½ red onion, peeled
•    ½ green bell pepper, seeded
•    1-2 cloves of garlic, peeled
•    1 fresh jalapeno pepper (deseeded and deveined) or 1 tablespoon jarred jalapeno peppers. Wash hands thoroughly after handling peppers.
•    Juice of one small lemon
•    Juice of one lime
•    1.5 teaspoon cumin
•    1 tablespoon black pepper
•    1/3 cup cilantro
•    Low-sodium salt, to taste
•    Optional: dashes of hot sauce, chili pepper, or cayenne pepper to taste. I like to use a healthy pinch of chili pepper!

Garnishes:
•    Dollops of fat-free sour cream
•    Salsa or diced tomatoes (fresh or canned)
•    Chopped scallions and cilantro
•    Black pepper

Serving Suggestion Ingredients:
•    8 whole wheat and/or low-carbohydrate pita bread pockets, cut into wedges
•    Fresh vegetables, cut into bite-sized pieces but big enough to dip into guacamole such as: baby carrots, celery, pepper strips

INSTRUCTIONS
Guacamole Dip:
1.    Put cottage cheese in a food processes and blend.
2.    Add all the other ingredients except for one half of one avocado into the food processor and pulse. You do not need to chop the ingredients before blending; the blender will do the work for you. Process to your preferred consistency. I like mine somewhat chunky. If you like yours really chunky, omit the food processor at this stage, dice your ingredients, and mash them together with a fork instead.
3.    Transfer to serving dish.
4.    Dice up the flesh of the remaining ½ avocado and stir it into the mixture.

Garnishes:
1.    On top of the dip, spoon globs of fat-free sour cream.
2.    Between the globs of fat-free sour cream, spoon your favorite jarred salsa or some plain diced tomatoes (you can use canned or fresh tomatoes. Be sure to drain the jar well or squeeze the liquid from the fresh ones so they don’t make your thick guacamole get runny).
3.    Chop a couple scallions, green and white parts, and tear up some cilantro. Sprinkle both on top for garnish.
4.    Finish the presentation with fresh cracked black pepper.

SERVING SUGGESTION:
Serve with fresh vegetables and homemade whole wheat/low-carbohydrate pita chips. To make the pita chips, preheat an oven to 375 degrees, cut pita bread into triangles, place the triangles on a baking sheet and toast them in oven for 5-7 minutes, or until lightly brown and crunchy. You can also flavor the chips by misting them with a nonstick spray and sprinkling salt, pepper, or seasonings of your choice before baking.