Guac Crocs & Veggies

Name: Guac Crocs & Veggies
Ingredients: 1 can (15 ounces) garbanzo beans; chickpeas, rinsed and drained; 3 tablespoons mayonnaise; 1 tablespoon lemon juice; 1/2 teaspoon garlic salt; 2 large ripe avocados; Decoration options: red and yellow pepper pieces, sliced miniature cucumbers, radishes and ripe olives; Assorted fresh vegetables

8 ingredients

2 steps

Ingredients

1 can (15 ounces) garbanzo beans
chickpeas, rinsed and drained
3 tablespoons mayonnaise
1 tablespoon lemon juice
1/2 teaspoon garlic salt
2 large ripe avocados
Decoration options: red and yellow pepper pieces, sliced miniature cucumbers, radishes and ripe olives
Assorted fresh vegetables

Directions

1

For dip, place first four ingredients in a food processor; process until smooth. Cut avocados lengthwise in half around the seed; remove seeds. Reserving skins, carefully scoop out avocado and add to bean mixture; process until blended.
2

For crocodile heads, fill avocado skins with dip. If desired, add pepper pieces for teeth, radish and olive slices for eyes, and olives for noses. Serve with vegetables.