Photo: Nigel Cox
To make a creamy dip that's tailored exactly to your tastes, start with the classic guacamole recipe, then follow these adjustments:
1. Apple and Mango Guacamole
Leave out the jalapeño from the base recipe. Dice 1 crisp apple (cored, skin on) and 1 peeled and pitted mango. Mince a few basil leaves and 1 seeded serrano chile. Fold everything into guacamole.
2. Goat Cheese and Poblano Chile Guacamole
Using a sheet tray, roast 1 poblano chile in a 450° oven until skin starts to blacken and char, about 15 minutes. Remove, let cool fully, and then peel off skin. Seed, de-stem, and finely dice. Chop 1 seeded plum tomato. Fold poblano, tomato, and 2 Tbsp. crumbled goat cheese into guacamole.
3. Nutty Guacamole
Fold in ¼ cup chopped toasted or candied nuts, like pecans.
4. BLT Guacamole
Chop and cook 3 strips of bacon. Dice 1 seeded plum tomato. Include ½ diced red onion. Fold everything into guacamole.
5. Edamame Guacamole
Fold in ½ cup cooked edamame beans, 1 Tbsp. Sriracha hot chili sauce, and a few minced basil leaves.
6. Margarita Guacamole
Stir in ¼ cup tequila and the zest of 1 lime. Moisten the rim of a serving bowl and dip it in kosher salt, then add guacamole.
7. Sushi Guacamole
Fold in 4 ounces chopped smoked salmon.
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