Serves: 12
Prep: 5 minutes
Cook: No cooking required

Originating in Mexico, guacamole is a common accompaniment to many dishes from this region. However, guacamole's star ingredient - avocado - is high in sorbitol if eaten in too large a quantity. Here is a recipe that has all the authentic flavour of guacamole but with problematic ingredients kept in check. It is easy, delicious and the perfect addition to your next Mexican feast (think nachos, tacos and burritos!) 


Reduced-fat cream cheese (lactose-free if required)

50 g 1.8 oz

3 medium avocados, deseeded, skinned and mashed

285 g 10.1 oz

⅓ cup baby spinach leaves, finely chopped

15 g 0.5 oz

½ cup green onion tops, finely chopped

35 g 1.2 oz

2½  Tbsp coriander leaves, finely chopped

10 g 0.4 oz

⅓ cup green capsicum, finely chopped

53 g 1.9 oz

2 tsp garlic infused oil

6 g 0.2 oz

⅓ cup tomato, diced, finely chopped

68 g 2.4 oz

1⅓  Tbsp lime juice

16 g 0.6 oz

½ tsp salt (to taste)

3 g 0.1 oz

½ tsp cracked black pepper

1 g 0.03 oz

Chilli, to taste (fresh or dried)


  1. Bring cream cheese to room temperature and prepare all ingredients.

  2. Combine all ingredients.


  • This recipe can also be blitzed briefly in a thermomix or food processor to chop and combine ingredients.
  • When storing in the fridge, make sure the surface is completely covered by plastic wrap to prevent browning.
  • If you want a larger serving size, increase the cream cheese by 95g and reduce the avocado to 2 (95g).
  • You can freeze this dip in either individual portions or as a batch. 
Nutrition Information (per serve)
Energy 279 Kj / 67 cal
Protein 1.00g
Carbohydrates 0.80g
Sugar 0.70g
Total Fat 6.60g
Saturated Fat 1.70g
Fibre 1.00g
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