Seattle plays Greenbay today, so I’m bringing guacamole to our Sunday football gathering. I made it ahead last night and then cooked chicken quesadillas for dinner. Mr. Sodium hates avocados and usually tolerates guacamole, yet he enjoys my version enough to lick the bowl!
Now, as a general rule, I don’t cook with processed ingredients. This is mostly due to high sodium content, and also that stuff just isn’t good for you. My addition of Kraft Creamy French Dressing is a small amount — and it happens to be the secret guacamole ingredient for three generations in my family. I don’t use too much, so the sodium content remains low and my unprocessed moral high ground remains intact.

Guacamole (makes about 3 cups)

4 avocados, skinned and pitted
2 cloves garlic
Zest and juice of 4 small limes
4 tablespoons Kraft Creamy French Dressing
A few shakes (or more, depending on your tastes) each of white pepper, chipotle powder, cumin, smoked paprika and sweet Spanish paprika
1 shallot, diced

1. Start with avocado, garlic and lime zest in bowl of food processor. Pulse to thoroughly chop, then leave on while you add lime juice, dressing and then the spices. Process until smooth.
2. Add the diced shallot and pulse only enough to incorporate it.
3. Taste to check spice and lime juice levels and add more as needed. Initially, I had only 3 limes juiced, but folded in another at the end when I couldn’t taste that zing.

Sodium content: 42.3 mg per 1/4 cup serving

Enjoy! And go hawks!