Most low-fat versions of guacamole replace the avocado with vegetables like green peas, asparagus, zucchini-but we just couldn't let go of the avocado.
We wanted a lighter, velvety dip made chunky by bits of buttery avocado in every bite.
To keep the avocado flavor high, but the calorie quotient low, we developed three key steps. We replaced 2 (out of 3) avocados with 1 cup of cooked, pureed, and peeled lima beans. We added reduced-fat mayonnaise to the lima bean puree to make it smoother and creamier. Finally, we extended the dip by folding in 1 chopped tomato, which also gave the dip some necessary acidity to balance the flavors.