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Appetizers

Roasted Vegetable Guacamole

Roasted Vegetable Guacamole recipe
photo by:kraft
Up your guacamole game with this colorful version made with roasted corn and peppers. New to roasting vegetables? No worries. How-to tips are included.
time
prep:
20 min
total:
35 min
servings
total:
24 servings, 2 Tbsp. each

What You Need

1
 ear corn on the cob, husks and silk removed
1
 each small orange and red pepper
2
 serrano chiles
3
 fully ripe avocados
1/3
cup  KRAFT Zesty Lime Vinaigrette Dressing
2
Tbsp.   chopped fresh cilantro, divided
2
Tbsp.  BREAKSTONE'S or KNUDSEN Sour Cream

Make It

ROAST corn and bell peppers. (See tips.) Cool.

CUT kernels from corn cob. Peel away blackened skins from peppers; discard skins. Cut peppers and chiles lengthwise in half; remove and discard seeds. Finely chop peppers and chiles.

MASH avocados with dressing in medium bowl. Add corn, peppers, chiles and 1 Tbsp. cilantro; mix well. Top with sour cream and remaining cilantro.

Kraft Kitchens Tips

How to Roast the Corn
Soak corn in water 5 min.; drain. Cook corn, directly on gas burner, on medium-high heat 4 min. or until charred on all sides, turning occasionally with tongs. If using an electric stove, broil corn 8 min. or until roasted on all sides, turning as needed.
How to Roast the Peppers
Heat broiler. Place whole bell peppers on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until cooled.
Note
If making this guacamole ahead of time, help prevent it from turning dark by covering it with plastic wrap, pressing the wrap directly onto surface of guacamole. Refrigerate up to 2 hours before using as directed.
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