Photo: Thought Catalog
Estimated Nutrition (whole recipe, rough)
460
Calories
10g
Protein
36g
Fat
33g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Cream Cheese | 1 oz (28g) | 99 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 California Avocados - diced
- 2 8oz pkg cream cheese - softened
- ½ Cup bacon bits
- 2 large ripe tomatoes - peeled, seeded, diced
- 1 medium yellow onion - peeled, diced
- 1 medium green chile - diced
- 2 Tbsp cilantro
- ¼ Cup lime juice
- salt to taste
- =
Directions
1
Place ripe, cored tomatoes in boiling water about 10 seconds.
2
Remove from water, peel, seed and dice.
3
Peel and dice onion.
4
Dice green chile.
5
Mix tomatoe, onion, chile, cilantro and 1/8 cup lime juice together.
6
Chill while mixing remaining ingredients.
7
Peel avocados. Dice and cover with remaining lime juice.
8
Mix softened cream cheese and avocados to your desired consistency (smooth or chunky).
9
Fold tomato mixture into avocado cream cheese mixture.
10
Add the bacon bits and refrigerate for about 30 minutes, until bacon bits are soft.
Recipe sourced from
fandom