Chips and guac, forever and always, will be one of my favorite snacks. And since I can never have too many recipes for my beloved chip-dip, the decision to put together a guac sampler for our team to snack on was a no-brainer. The hardest part was picking just three recipes from the guac-devoted chapter! The first recipe we sampled (pictured at top left), was a Mango & Cilantro Guacamole. I never would have combined those two fruits, except maybe in a salad, but the mixture of textures was quite good. My only regret is not taking time to dice the mango more finely. I haven’t been able to stop caramelizing onions ever since Kayla made this dip, so obviously the Roasted Poblano & Caramelized Onion Guacamole was on my list to try (top right). With a whole roasted poblano pepper and an entire caramelized onion, this guac was smoky and deep with flavor, but the zingy finish (courtesy of fresh lime juice) kept it addictively light. Of the bunch, the Bacon-Cojita Guacamole stood out as supreme. Something about the salty bacon, coupled with the chunks of the crumbled cojita had us coming back scoop after delicious scoop. —Meghan McAndrews, senior editor
Join our Betty editors as they explore a new cookbook, each cooking a recipe (or three!) from it and reporting back the first Tuesday of every month. Next up: What Katie Ate on March 4. In the meantime, tell us, what cookbook(s) are you dying to try?