Frankenguac |


Prep Time: 25 minutes

Total Time: 25 minutes

Yield: 8 servings

Serving Size: ¼ cup dip, 1 cup chips

Calories per serving: 212

Fat per serving: 14g

Saturated fat per serving: 1g

Carbs per serving: 22g

Protein per serving: 3g

Fiber per serving: 5g

Sugar per serving: 1g

Sodium per serving: 162mg

Cholesterol per serving: 0mg



  • 2 Cups Avocado, chopped
  • 2 Tbsp. Fresh Lime Juice
  • ¼ tsp Salt
  • 1 Tbsp. Mild Taco Sauce plus additional for serving (optional)
  • 1 Tbsp. Plain Nonfat Greek Yogurt plus additional for serving (optional)
  • 2 (¼-inch-thick) Slices Cremini Mushroom
  • 2 Black Olive slices plus additional for serving, canned (optional)
  • 1 Bag (9 Oz.) Blue Corn Tortilla Chips


  1. In small bowl, mash avocado, lime juice and salt with fork.
  2. Place taco sauce and yogurt in 2 separate small zip-top plastic bags; snip bottom corner of each bag.
  3. On serving platter, spread avocado mixture into a 5 x 6-inch rectangle. Place 1 mushroom slice toward bottom of each side of rectangle for “bolts.” Pipe yogurt on avocado mixture to make 2 “eyeballs;” place olive slices on “eyeballs” for “pupils.” Pipe taco sauce on avocado mixture to make “mouth” and “stitches.”
  4. Arrange 2 cups tortilla chips across top of avocado mixture to make “hair;” serve with remaining tortilla chips and additional taco sauce, yogurt and olives, if desired.