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Roasted Vegetable Guacamole Recipe


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     Roasted Vegetable Guacamole

Category   Appetizers
Sub Category   None

1 ear corn on the cob
1 ea small orange and red pepper
2 serrano chiles
3 fully ripe avocados
1/3 cup Zesty Lime Vinaigrette Dressing
2 tbsp chopped fresh cilantro, divided
2 Tbsp. Sour Cream

Roast corn and bell peppers.
Peppers - (Heat broiler. Place whole bell peppers on foil-covered baking sheet. Broil, 4 inches from heat, 7-10 min or until evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min or until cooled.)
Roasting 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.
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.

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