Nutrition Facts

Serving Size 141 g

(Approx. 8 Servings)

Amount Per Serving

Calories	200	Calories From Fat	160

% Daily Value*

Total Fat 18 g	28%

Saturated Fat 5 g	25%

Trans Fat 0.0 g

Cholesterol 20 mg	7%

Sodium 260 mg	11%

Total Carbohydrate 11 g	4%

Dietary Fiber 5 g	20%

Sugars 3 g

Protein	3 g

Vitamin A 8%	•	Iron 4%

Vitamin C 20%	•	Calcium 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Cobweb Guacamole Dip

Prep Time

20 minutes

Cook Time

N/A

Total Time

20 minutes

Serves

8 People

Ingredients

Recipe makes 8 Servings

3 large Large Hass avocado, cut in half, seeds discarded

2 large organic limes, juiced

1 1/2 cup(s) sour cream, divided use

2 organic garlic cloves, minced

3/4 cup(s) red onions, minced

1 cup(s) loosely packed cilantro, chopped

1/2 Tsp Adams Ground Cumin

1 Tsp kosher salt

1 8 oz. squeeze bottle

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Instructions

In a food processor, add avocados and squeeze lime juice over them to keep from browning. Pulse 4-5 times to break up avocado and mix with lime juice.

Add garlic, red onion, cilantro, cumin, and 1 cup of the sour cream. Pulse until everything is well blended and creamy. Add salt and pulse again to combine. Season with more salt if needed.

Transfer guacamole dip from food processor to serving bowl. With a spatula, smooth out top surface of guacamole to make it flat.

Place remaining sour cream into squeeze bottle.

Using the sour cream filled squeeze bottle, start with outermost edge and draw a circle. Then gradually smaller circles, gradually getting smaller as they approach center of dip. It should look similar to a bull's-eye target design.

Once circles are done, drag a dull knife through top of the sour cream from the center to the edge of the bowl to form spider's web. Move knife in fluid motion across sour cream without too much pressure (or it will bleed into guacamole ruining spider web effect). Chill 30 minutes and enjoy.