Happy National Guacamole Day!

Thanks to my daily email from Hungry Girl, on Tuesday I discovered that TODAY is National Guacamole Day! Which is why there was a random picture of guacamole at the end of yesterday's Wordless Wednesday. So after Jenny and I go around town looking at venues for her wedding next year (which is what the other pics on WW referred to), we are going to celebrate our hard work with some guacamole and most likely a tasty margarita (on the rocks, with salt please).

And for those of you who want to make your own guacamole at home tonight, here's Hungry Girl's guacamole recipe with a twist!

Ingredients:

1 cup frozen sweet yellow corn

One 15-oz. can early/young peas, drained

1/2 cup mashed avocado (about 1 medium-small avocado's worth)

1/4 cup plain fat-free Greek yogurt (Fage Total 0% is the best!)

4 tsp. lime juice

1/2 tsp. chopped garlic

1/4 tsp. salt, or more to taste

1/8 tsp. black pepper, or more to taste

1/8 tsp. ground cumin

1/8 tsp. chili powder

3/4 cup chopped cherry or grape tomatoes

1/4 cup finely chopped onion

Optional: chopped fresh cilantro, chopped jarred jalapeño slices

For Chips

Twelve 6-inch corn tortillas

3/4 tsp. salt

Directions:

Preheat oven to 400 degrees.

Bring a skillet sprayed with nonstick spray to high heat on the stove. Add corn and cook until thawed and slightly blackened, about 8 minutes. Set aside to cool.

Place peas in a medium bowl and mash thoroughly with a potato masher or fork. (Or puree peas in a small blender or food processor and transfer to a medium bowl.) Add avocado, yogurt, lime juice, garlic, and dry seasonings. Continue to mash until blended.

Stir in corn, tomatoes, and onion. If you like, mix in cilantro and/or jalapeño. Refrigerate until ready to serve.

To make the chips, divide tortillas into two stacks and cut each in half. Cut each stack of halves into three triangles, for a total of 72 pieces.

Spray a large baking sheet with nonstick spray. Evenly lay about one-third of the tortilla triangles flat on the sheet.

Cover triangles with a generous mist of nonstick spray, spraying for about 2 seconds. Evenly sprinkle with 1/8 tsp. salt. Flip triangles over and sprinkle with another 1/8 tsp. salt.

Bake in the oven for 5 minutes. Carefully flip tortilla triangles over on the sheets. Continue to bake in the oven until crispy, about 5 minutes longer.

Repeat baking process until all the chips are baked. (If you have extra baking sheets and a large oven, feel free to do it all at once!)

Once cool enough to handle, transfer chips to a serving bowl. Serve with chilled guac and enjoy!

MAKES 8 SERVINGS

Serving Size: 1/3 cup guacamole with 9 chips

Calories: 160

Fat: 4g

Sodium: 456mg

Carbs: 27.5g

Fiber: 4.75g

Sugars: 4.5g

Protein: 5g

POINTS® value 3*