Crunchy Guacamole Bites with Salsa Rosa Dip

Crunchy Guacamole Bites with Salsa Rosa Dip

Prep Time30 mins Cook Time12 mins Makes 6 Yield_measureservings

Holy guacamole! You’re going to love our appetizer, packed with avocado, jalapeno and red onion. Recipe was made exclusively for Becel by Chef Matt Dean Pettit.

Ingredients List

  2. 1/2 cup (125 mL) ketchup
  3. 1/2 cup (125 mL) mayonnaise
  5. 2 large avocados, mashed
  6. 1 Tbsp. (15 mL) PLUS 1/2 cup (125 mL) Becel® with Avocado Oil margarine, divided
  7. 4 sprigs fresh cilantro, finely chopped
  8. 1/2 jalapeno pepper, seeded and finely chopped
  9. 1/4 red onion, chopped
  10. 1 tsp. (5 mL) ground cumin
  11. Juice of 2 limes
  12. 2 cups (500 mL) Becel Avo Plus™ Oil Blend (for frying)
  13. 1 cup (250 mL) chickpea flour
  14. 8 fresh corn tortillas, baked and finely crushed


1. For Salsa Rosa Dip, combine ketchup and mayonnaise in small bowl. Set aside, refrigerated, until ready to serve.

2. For Crunchy Guacamole Bites, in a medium bowl, combine avocados, 1 Tbsp. (15 mL) Becel® with Avocado Oil margarine, cilantro, jalapeño, red onion, cumin and fresh lime juice.

3. Working on a clean surface, roll 1 Tbsp. (15 mL) guacamole into a firmly formed ball. Wrap tightly with plastic wrap. Continue until all guacamole has been rolled into balls, then place in the freezer for 45 minutes to 1 hour to set.

4. Once guacamole balls are set, add Becel® Oil to a medium size deep pot. Heat over medium-high heat to 350° F (180° C). While the oil is heating, prepare your dredging station. Melt remaining 1/2 cup (125 mL) margarine and place in a bowl. Place chickpea flour and crushed tortillas into separate bowls.

5. Working with one guacamole ball at a time, roll it in chickpea flour, coating evenly. Dip into melted margarine, then coat with crushed tortillas. Ensure each ball is fully coated in a layer of tortilla crumbs.

6. When oil reaches temperature, carefully lower the guacamole balls into the oil, working in small batches as to not overcrowd the pot. Lightly fry for 2 to 3 minutes, or until crisp and golden brown. Carefully remove guacamole balls from the pot and place onto a paper towel-lined plate to remove excess oil. Serve hot with the Salsa Rosa dip!

Nutritional Information


650 (1 serving)

Total Fat

4g (1 serving)

Saturated Fat

8g (1 serving)

Polyunsaturated Fat

17g (1 serving)

Monounsaturated Fat

27g (1 serving)


10mg (1 serving)


500mg (1 serving)

Total Carbs

40g (1 serving)

Dietary Fiber

11g (1 serving)


8g (1 serving)


8g (1 serving)

Vitamin D

143mcg (1 serving)


58mg (1 serving)


2mg (1 serving)


770mg (1 serving)


2.5g (1 serving)


14g (1 serving)

Crunchy Guacamole Bites with Salsa Rosa Dip is rated 4.0 out of 5 by 1.
Rated 4 out of 5 by from Yummy I tried this recipe delicious although I didn’t use Bacel, I’m curious where you got Salsa Rosada recipie? We use it in Colombia for dipping, salad dressing, etc
Date published: 2018-08-12
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