Go Guac or Go Home!

I'm Guacamole obsessed! As the Frank's Red Hot lady says, "I put that S#*t on everything."

So I have two super healthy alternatives to traditional Guacamole! First is one from Hungry Girl!

You Make Me Wanna Scoop!
When we saw that Chili's had unleashed a fancy new guacamole on the masses -- one loaded with fire-roasted corn, no less -- we just had to make it over. We even whipped up some super-easy toasty chips. Get ready for some serious dipping with our Rockin' Roasted Corn Guac 'n Chips!
Ingredients:

For Guac 1 cup frozen sweet yellow corn

One 15-oz. can early/young peas, drained

1/2 cup mashed avocado (about 1 medium-small avocado's worth)

1/4 cup plain fat-free Greek yogurt (Fage Total 0% is the best!)

4 tsp. lime juice

1/2 tsp. chopped garlic

1/4 tsp. salt, or more to taste

1/8 tsp. black pepper, or more to taste

1/8 tsp. ground cumin

1/8 tsp. chili powder

3/4 cup chopped cherry or grape tomatoes

1/4 cup finely chopped onionOptional: chopped fresh cilantro, chopped jarred jalapeño slices

For ChipsTwelve 6-inch corn tortillas

3/4 tsp. salt
Directions:Preheat oven to 400 degrees.
Bring a skillet sprayed with nonstick spray to high heat on the stove. Add corn and cook until thawed and slightly blackened, about 8 minutes. Set aside to cool.
Place peas in a medium bowl and mash thoroughly with a potato masher or fork. (Or puree peas in a small blender or food processor and transfer to a medium bowl.) Add avocado, yogurt, lime juice, garlic, and dry seasonings. Continue to mash until blended.
Stir in corn, tomatoes, and onion. If you like, mix in cilantro and/or jalapeño. Refrigerate until ready to serve.
To make the chips, divide tortillas into two stacks and cut each in half. Cut each stack of halves into three triangles, for a total of 72 pieces.
Spray a large baking sheet with nonstick spray. Evenly lay about one-third of the tortilla triangles flat on the sheet.
Cover triangles with a generous mist of nonstick spray, spraying for about 2 seconds.

Evenly sprinkle with 1/8 tsp. salt.

Flip triangles over and sprinkle with another

1/8 tsp. salt.
Bake in the oven for 5 minutes. Carefully flip tortilla triangles over on the sheets. Continue to bake in the oven until crispy, about 5 minutes longer. Repeat baking process until all the chips are baked. (If you have extra baking sheets and a large oven, feel free to do it all at once!)
Once cool enough to handle, transfer chips to a serving bowl. Serve with chilled guac and enjoy!
MAKES 8 SERVINGS
Serving Size: 1/3 cup guacamole with 9 chipsCalories: 160Fat: 4gSodium: 456mg Carbs: 27.5gFiber: 4.75gSugars: 4.5g Protein: 5gPOINTS® value 3*HG Alternative! Prefer your guacamole without chips... with cut bell peppers and jicama, maybe? (Yum!) Make the guacamole only; a 1/3-cup serving of the guac itself has 76 calories, 2.25g fat, and 3g fiber (POINTS® value 1*).

Next is one of my favorites! Edamame Guacamole!

Makes about 2 cups
Made with avocado and edamame, this guacamole variation is both creamy and fresh. Serve with raw vegetables like celery, carrots and radishes for dipping or alongside baked pita chips as a healthy snack or appetizer.
Ingredients
1 cup frozen shelled edamame, thawed

1 small, ripe avocado, peeled and pitted

1 canned chipotle pepper in adobo sauce, finely chopped (optional)

1/3 bunch cilantro

1/4 white onion, roughly chopped

Juice of 2 limes

2 to 3 tablespoons water

Sea salt and freshly ground black pepper
Method
Put edamame, avocado, chipotle, cilantro, onion and lime juice in a food processor and pulse until almost smooth. Add enough water to make a creamy consistency and pulse again. Transfer guacamole to a bowl, season with salt and pepper and serve.
Nutrition
Per serving (2 Tbsp/about 1.5oz/42g-wt.): 50 calories (25 from fat), 3g total fat, 0g saturated fat, 0mg cholesterol, 75mg sodium, 5g total carbohydrate (2g dietary fiber, 1g sugar), 4g protein

I know I'll be enjoying this very soon!!! Let me know what you THINk!