Dip Baby Dip: Mango Poblano Guacamole #StonyfieldBlogger

I am a #StonyfieldBlogger. All recipes and opinions are my own!

I'm always pretty adventurous with adding different ingredients to salsa, but I forget to switch up guacamole.  Being honest, I could eat guacamole every.single.day.  In the summer, when avocados are super cheap, I pretty much do!

This chunky guacamole has a bit of a kick to it--but it's not "GET ME SOME MILK" hot.  The mango helps cool it down a bit. Maddie, who loves a bit of spice, was shoveling this in her mouth. An added secret ingredient makes it nice and creamy: Stonyfield Greek yogurt.  Many times while making my normal recipe, I'll add sour cream and I figured Greek yogurt would be much better health wise!

Have you ever charred a poblano? You can do it right on the stove top if you're not grilling outside. Just place it over a low heat flame and it will blister right up for you. I like to do 2-3 at a time and chop them up for recipes all week.  Poblanos are a nice alternative to jalapenos--they are a bit milder heat wise.

If you're not a huge fan of mangos, feel free to substitute peaches or pineapple. I promise once you start mixing them into your favorite recipes, you'll grow to love them! Putting them in my Asian salad was a total game changer for me a few years ago--I never really ate much mango before that.  I also love sliced mango with cottage cheese.

Mango-Poblano Chunky Guacamole
Serves a crowd!

Here's What You Need:

• 3 large avocados
• 1 mango, sliced in bite sized pieces
• 1 poblano, charred 
• 1 roma tomato, sliced
• 1/2 cup red onion
• 3 cloves of garlic
• 1/4 cup Stonyfield Plain Greek yogurt
• 1 lime, juiced
• 1 handful of cilantro
• 1/2 teaspoon Cumin
• 1/4 teaspoon Cayenne pepper
• 1/4 teaspoon kosher salt, or to taste
• Serve with Late July chips!

1. In a chopper, add charred poblano, onion, cilantro and garlic. Pulse until the mixture is in small bite sized pieces. 
2. In a medium sized bowl, mash 2 of the avocados and squeeze in the lime juice. Add cumin, cayenne and salt. mix together, adding more salt if needed.  Mix in Greek yogurt.
3. After stirring, pour in the contents from the chopper.  Add mango and tomatoes.  For the final avocado, just score and slice in larger chunks. Keep the avocado pits in the bowl and cover with plastic wrap. 
• TIP: cover the guacamole all the way to the surface of the dip to ensure no air gets around it--it will keep it fresher longer.
4. Chill and sprinkle with extra cilantro before serving. 
• I usually taste to see if more seasoning is needed. I usually add a bit more cumin and salt!

Have you checked out Yummly yet? It's a website where you can save all of your favorite recipes in a virtual "box". I have found so many tasty new ideas on there.  There's a simple Yummly button for your browser, which makes it so simple to use and add your favorites from blogs and websites! Check out some of my recipes added on there: Being Cheap is Easy Yummly. 

I hope you have a wonderful and SAFE 4th of July! Happy dipping!