Chef Bill's Pea and Broccoli Guacamole Dip


We all love that delicious Mexican classic, guacamole, but it's sooo high in fat and calories that many cooks avoid it and avocados in general. Thanks to our good friend Chef Bill, (the executive chef at Glen Ivy Hot Springs in Corona, CA) we are able to enjoy a healthy "stretch" in volume and boost in taste given by the peas and broccoli, you can serve this low-fat guacamole with a clear conscience. It has about half the fat content and only a quarter of the calories of traditional guacamole.


  • 3/4 cup broccoli florets
  • 1 cup fresh or frozen peas
  • 1 medium avocado (about 8 ounces), peeled and sliced
  • 1 medium tomato, diced
  • 1/2 red onion, finely diced
  • 1 scallion, trimmed and thinly sliced
  • 1 jalapeño pepper, seeded and minced
  • 2 garlic cloves, minced
  • 1/4 cup chopped fresh cilantro
  • 4 to 6 tablespoons fresh lime juice
  • Salt


  1. In a small saucepan, cook the broccoli in gently boiling water for about 10 minutes, until soft. Add the peas and simmer for about 3 minutes longer. Drain and cool. 
  2. Transfer the broccoli and peas to a food processor, add the avocado, and process until smooth. Scrape the mixture into a bowl, add the tomato, onion, scallion, jalapeño, garlic, and cilantro and season with lime juice and salt. Mix well and serve or cover and refrigerate for up to 2 hours. 

Nutrition Information (per tablespoon) - Makes about 2  1/2 cups

14 calories

1 g total fat (45% of calories)

0 g saturated fat

0 mg cholesterol 

0 g protein (12% of calories)

1 g carbohydrates (43 % of calories)

0 g fiber

12 mg sodium 

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