Prep: 25 minutes • Makes: 4 servings

2 cups chopped avocado
2 tablespoons fresh lime juice
1/4 teaspoon Weis Quality Iodized Salt
1 tablespoon Weis Quality Mild Taco Sauce plus additional for serving (optional)
1 tablespoon Weis Quality Plain Greek Yogurt plus additional for serving (optional)
2 (1/4-inch-thick) slices cremini mushroom
2 canned black olive slices plus additional for serving (optional)
1 bag (9 ounces) blue corn tortilla chips

1.In small bowl, mash avocado, lime juice and 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 slices on “eyeballs” for “pupils.” Pipe taco sauce on avocado mixture to make “mouth” and “stitches.”

4.Arrange 2 cups tortilla chips across top of avocado mixture to make “hair;” serve with remaining tortilla chips and additional taco sauce, yogurt and olives, if desired.

Approximate nutritional values per serving:
138 Calories, 9g Fat (1g Saturated), 0mg Cholesterol, 153mg Sodium,
13g Carbohydrates, 3g Fiber, 1g Sugars, 0g Added Sugars, 2g Protein