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Figgy Guacamole

by Jacqueline Newgent, RDN CDN

Servings: 12 (3 Tablespoons Per Serving)
Nutrition Facts
Serving Size 3 Tablespoons
Amount per serving
Calories 90
% Daily Value*
Total Fat 7g 
 Saturated Fat 1g 
 Trans Fat 0g 
Cholesterol 0mg 
Sodium 150mg 
Total Carbohydrate 8g 
 Dietary Fiber 4g 
 Sugars 3g 
Protein 1g 
Vitamin A2%
Vitamin C10%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Fresh figs add a unique twist to this crowd pleasing dip.


2 Hass avocados, cubed
3 fresh Black Mission or Calimyrna figs, diced
¼ cup finely chopped Spanish onion
1 plum tomato, seeds removed, finely diced (optional)
1 small jalapeno pepper (with seeds), minced
3 tablespoons chopped fresh cilantro
Juice of 1 lime (about 2 tablespoons)
1 small clove garlic, minced
⅛ teaspoon ground cumin
½ teaspoon sea salt, or to taste


  1. In medium bowl, add avocado, figs, onion, tomato (if using), jalapeno pepper, cilantro, lime juice, garlic and cumin. Stir until just combined. Add salt to taste.
  2. Serve with blue corn tortilla chips.

Cooking Tip

This recipe calls for fresh, diced figs. But another tasty option is to cut the three fresh figs in half, grill until marks form, then dice; it adds another layer of flavor.
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About the author:

Jacqueline A Newgent RDN CDN

Jacqueline Newgent, RDN CDN




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