9 Ways to Make Guacamole
Chef, host of Diners, Drive-ins and Dives, and author of Guy Fieri Food
"Everyone loves guac with homemade chips! Cut tortillas into eighths, fry and sprinkle with salt and chili powder."
Peppy Sun-Dried Tomato: Lose the basic's cilantro, tomato and onion. Stir in sour cream, hot sauce, chopped pepper jack cheese and sun-dried tomatoes.
Salsa-Style: Sub chopped red onion for the basic's white onion, and add chopped roasted ancho chiles. Dust with chili powder.
Tequila Spritz: Sauté diced onion, corn kernels, cooked black beans and minced jalapeño in oil; splash with tequila; let cool. Make the basic guacamole with sour cream but no cilantro, tomato and onion; serve it in a bowl surrounded by the corn-bean mixture.
Every Day with Rachael Ray test kitchen director
"One of the simplest guacamoles I've seen is avocado mashed with lime and a little salt and spread on toast -- yum! Great for chile-phobes!"
A Taste of Honey: Use sweeter red onion instead of the basic's white, and skip the garlic and tomatoes. Stir in a bit of honey and chopped tomatillos.
Hot and Fruity: Skip the basic's tomato, garlic and onion; add finely diced mango and minced jalapeño (in addition to the serrano).
Smoke Alarm: Lose the cilantro, onion and tomato. Add a smoky kick with canned chipotle chiles in adobo sauce. To serve, sprinkle generously with chopped flat-leaf parsley and swirl in a spiral of plain greek yogurt.
Mother to three girls, food blogger and a Winner of the Real Women of Philadelphia cooking competition
"Some people avoid avocados because of the fat, but it's the healthy kind that helps nutrients be absorbed from other foods."
Italian Flag-Waver: Skip the cilantro and serrano in the basic and stir in finely chopped fresh basil. Spread 8 oz. cream cheese in the bottom of a 2-qt. casserole dish; cover with sun-dried tomato pesto. Top with the guacamole; serve with toasted italian bread.
Greek Islands: Forget the basic's cilantro, garlic and serrano. Stir in 1/2 cup crumbled feta cheese and 1 tsp. dried oregano. Drizzle with EVOO and serve with pita wedges.
Go Indian: Instead of the tomato and serrano in the basic recipe, use 1 tsp. each ground cumin and curry powder -- or more if you like it spicy! Sprinkle with chopped cilantro and pair with wedges of warm naan.