Category, DifficultyBeginner
Frankenguac
Yields1 Serving
Prep Time20 mins
 1 cup chopped avocado
 1 tbsp fresh lime juice
 1 tbsp original mild taco sauce
 1 tbsp plain nonfat Greek yogurt
 2 (¼-inch-thick) slices cremini mushroom
 1 pitted black olive, halved crosswise
 2 cups blue corn tortilla chips
1

In small bowl, mash avocado, lime juice and 1/8 teaspoon 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 halves on “eyeballs” for “pupils.” Pipe taco sauce on avocado mixture to make “mouth” and “stitches.”

Ingredients

 1 cup chopped avocado
 1 tbsp fresh lime juice
 1 tbsp original mild taco sauce
 1 tbsp plain nonfat Greek yogurt
 2 (¼-inch-thick) slices cremini mushroom
 1 pitted black olive, halved crosswise
 2 cups blue corn tortilla chips

Directions

1

In small bowl, mash avocado, lime juice and 1/8 teaspoon 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 halves on “eyeballs” for “pupils.” Pipe taco sauce on avocado mixture to make “mouth” and “stitches.”

Frankenguac