Great for game days, this creamy and delicious dip comes together in mere minutes and will be the hit of the party! It’s versatile, creamy, and a bit lighter than most party snacks, making it a must at your next get-together.

Guacamole is an awesome accompaniment to Mexican dishes and a must for Taco Tuesdays! It’s perfect with chips, tacos, nachos, burritos, fajitas, quesadillas, and enchiladas. It also works great as a spread — try it on a salad, with toast, or in a grain bowl.

This creamy guacamole is packed with healthy fats and fiber from the avocado, and protein from the cottage cheese. It’s creamy, decadent, and big on flavor — without the empty calories.

• Avocado (1 medium, ripe): Available year-round, avocados have a nutty flavor and buttery texture.
• Daisy Cottage Cheese (1/2 cup): Creamy and slightly salty, it adds cheesy goodness and a boost of protein to every scoop.
• Salt (1/2 teaspoon): Enhances the flavors in savory dishes.
• Lime Juice (1 teaspoon): Adds a touch of acidity to cut the richness of the guacamole.
• Pico de Gallo (1/2 cup): A classic Southwest mix of tomatoes, onions, jalapeño, lime juice, cilantro, and a touch of salt. It adds freshness and acidity. You can find fresh pico de gallo in the produce section of most grocery stores or make your own.

• How to pick ripe avocados: Look for ones that feel slightly firm when gently pressed — not hard, but not mushy. The skin should darken slightly as the fruit ripens.
• How to halve an avocado: Run a knife around the perimeter of the avocado, cutting until you hit the pit. Twist the two halves apart. To remove the pit, carefully press your knife into it, give a slight twist, and lift it out.
• Use fresh lime juice: Bottled lime juice often contains preservatives that can affect the flavor.
• Lemon juice alternative: You can substitute fresh lemon juice if lime isn’t available.
• Make your own pico de gallo: Mix 4 diced Roma tomatoes, ½ cup diced onion, ½ cup chopped cilantro, ½ to 1 finely diced jalapeño, 2 tablespoons fresh lime (or lemon) juice, and a pinch of salt. Make ahead of time to allow flavors to develop. Store tightly sealed in the fridge.
• Swap in salsa: Strained salsa or picante sauce can be used instead of pico de gallo.
• Like it spicy? Add a dash of hot sauce or some finely chopped jalapeños or serrano peppers to turn up the heat.

1. Slice the avocado in half and remove the pit. Scoop the flesh into a blender or food processor.
2. Add cottage cheese, salt, and lime juice. Process until completely smooth.
3. Transfer to a serving bowl. Fold in the pico de gallo. Adjust seasoning to taste and serve with your favorite dippers.