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