This recipe is for a spicy, low fat, guacamole.

½ cup low-fat plain yogurt
2 jalapenos, seeded and minced
2 plum tomatoes, chopped
1 white onion, chopped
2 Tbs. minced cilantro (I prefer half celery leaves)
½ tsp. salt
½ cup nonfat sour cream
2 avacados, halved, pitted and peeled
2 Tbs. fresh lime juice
Line a strainer with a coffee filter and set over bowl. Spoon in yogurt, cover, refrigerate 8 hours. Mix next five ingredients. FOld in yogurt and sour cream. Mash avacados with potato masher; sprinkle with lime juice. Fold into tomato mixture.
Serve with baked tortilla chips.