Skinny Garlic Guacamole

Ingredients

• 2 oz fennel bulb 
• 11 oz flour tortilla for burritos (8 count
• 1 serving pam original flavor shopping list 
• 2 medium avocado pitted peeled
• 2 tablespoons juice of lime fresh
• 0.5 teaspoon salt 
• 0.1 teaspoon pepper black
• 1 Dash ground pepper red (cayenne)
• 0.3 cup onion red finely chopped
• 3  plum tomatoes seeds removed, chopped (Roma)
• 2 tablespoons cilantro leaves fresh chopped
• 1 serving savory vegetable fresh such as carrots and cucumbers assorted for dipping,

Equipment

• bowl
• baking sheet
• oven
• baking pan
• toothpicks
• aluminum foil

Directions

1. Heat oven to 350°F. Carefully peel paper-like layers from around bulb of garlic, leaving just enough to hold garlic cloves together.
2. Cut 1/4- to 1/2-inch slice from top of bulb to expose cloves.
3. Place cut side up on 6-inch piece of foil; wrap securely in foil.
4. Place in pie plate or shallow baking dish.
5. Bake 40 to 45 minutes or until garlic is tender when pierced with toothpick or fork. Cool.
6. Spray 2 large cookie sheets with cooking spray.
7. Cut each tortilla into 12 wedges.
8. Place in single layer on cookie sheets. Spray with cooking spray.
9. Bake uncovered 8 to 10 minutes or until light golden brown and crisp.
10. In medium bowl, mash avocados. Stir in 1 teaspoon of the roasted garlic,* the lime juice, salt, black pepper and red pepper. Stir in onion, tomatoes and cilantro.
11. Serve with baked tortilla chips and vegetables for dipping.