Surprise… this isn’t guacamole!
It sure looks like guacamole. But the secret ingredient in this avocado-free dip is… asparagus?!
Yes, it’s true! And you can use it any way you’d use regular guacamole: as a dip for chips or veggies, spread on a sandwich, as a sauce for pasta or baked potatoes, or plain with a spoon. High in fiber and vitamins, it’s a great way to take advantage of all the nutritional benefits asparagus has to offer.
View Asparagus Guacamole Nutrition Facts
Avocado-Free Guacamole
(Makes about 1 and 3/4 cups)
- 8 oz asparagus (34-36 skinny spears, ends trimmed)
- 1 cup plus 2 tbsps peas (or 5 oz frozen, thawed)
- 2 tbsp mayo, such as Vegenaise, OR homemade Greek yogurt
- Juice of 1/2 a lime
- 1 1/2 tsp minced garlic
- 1/2 tsp cumin
- 1/8 tsp salt
- 2 tbsp diced red onion (omit if desired)
- optional 2 tsp dry cilantro
- optional sweetener if desired
Steam the asparagus just until soft, then combine all ingredients except onion, and blend in a food processor until very smooth. Stir in onion. Refrigerate until cold. (Or you can steam the asparagus in advance and chill them so your dip will be cold after blending.)
Nutrition facts for the recipe are linked at the beginning of this post.
TO-DIE-FOR!!! I added fresh cilantro and jalepeno…so good. Also awesome mixed with salsa of your choice into cold spaghetti squash. Check this off as another staple. Thanks, Katie 🙂
oh, katie! since i’ve discovered your blog a few weeks ago, you’ve been sooo dangerous to my obsessive-compulsive cooking and baking disorder. when i see a cool new recipe, i HAVE to try it. if i don’t, i literally obsess about it until i make it. that has happened with, errr, almost every single recipe here??
this one i JUST had and i sat there eating with pure wonder. i love guacamole, but avocados are hard to come by here or at least a good one. so this is a good backup… and since i am slowly trying to go the vegan route, i have to say i didn’t miss the sour cream at all! i’ve done it for two weeks on and off, it’s hard when my mom cooks amazing food to completely avoid them. i have to say i’m feeling SO much better since going more or less vegan. i’m finding cream cheese and cheese the hardest to resist…..
the reason i like your blog above all others in that “genre” is that you’re totally not preachy. you’re so nice and healthy and happy, it makes me a very happy reader! keep up the good work. : )
Aw thanks, Susanna! Cheese was hardest for me, too! I was a huge cheese addict, and the first month was SO hard. But oddly enough, after that first month cheese started to become less and less appealing… now I can’t even stand the smell! But I do know that many people think Daiya cheese is a pretty good sub. And as for cream cheese, Tofutti is good. (I might hate cheese now, but I still adore cheesecake… thankfully Tofutti is pretty similar to cream cheeese :).)
SCORE!! …I DESPISE avocados (since always) on a purely textural/taste basis…but I simply LOVE asparagus…Thank you so much for creating an alternative for me while the rest of my family noshes on the “traditional-avocado” version!! Question…Could one use the jarred green variety of asparagus “points” as well!! It could be a time-saver in a pinch and when the veggie is out of season!
OOPS…I forgot to ask what kind of chips you suggest to accompany your marvelous dip?…Which ones do you use in the photo…or do you have other ideas?…Thank you so much!!
The ones in the photo are… I think the brand is Xolotil (something like that). Sorry, I don’t know about the asparagus question!
I cannot eat avocados because they make me very sick (I cannot even have a tiny bit in sushi =/). I am extremely interested in trying this though. It’s seems like a great alternative. =D
Made this and threw in a little cayenne pepper, too, to add a bit of a kick. It’s really good – definitely hooked. 🙂
I’m looking forward to making this! I love asparagus!
Thought I’d post an actual taste-test review since many comments just seemed to be excited about the idea but hadn’t yet made this…
I tried this recipe just now and absolutely ADORE it. I never thought I’d eat asparagus again (was the vegetable of choice at my house growing up and got sick of it), but when it went on sale for .99/lb and I saw this recipe, I thought I’d give it a shot. Katie, you have reunited me with asparagus! I love regular guacamole (and the healthy fats in avocado), but this version is good in its own right–it tastes like spring to me :). I even skipped the mayo altogether and it was great.
And, as I have never posted before, I have to say that I LOVE this blog! I have loved all the recipes I have tried (well, except bean blondies, but my veggie-hating husband liked those, so it was still a win!). I am neither vegan nor vegetarian (much respect to those of you who are), but I love your recipes because they are truly both healthy AND tasty! Thank you so much and please keep up the savory recipes :).
Thank you!!! Your comment made me smile so much. I’m so happy you tried the dip :).
I am intrigued by your non-guacamole guacamole. Though I lost complete and utter respect for you when you said you don’t like guacamole. (KIDDING!)
I love almost all guacamole I have ever tasted, but I am so curious to find out how your dip tastes. I am THRILLED to have found the recipe at the exact time our local store has asparagus on sale 🙂
I wouldn’t want to substitute all the healthy benefits of avocado.