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Nothing against guac, but avocados can do so much more.

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I would never make guacamole. Not because I don’t like guacamole—frankly, I love guacamole. But ever since I first made this recipe, I’ve been loyal to this scallion-yogurt-and-avocado number that falls halfway between guac and onion dip.

It’s gold with tortilla chips—isn’t anything gold with tortilla chips? But it also works with pita crisps or crinkle-cut chips or crudités—or as a topping for fish tacos or crab salad tostadas. Honestly, once you make it, you’ll want to find 100 ways to use it. So if you plan to make it for your Super Bowl party this weekend, grab a few extra avocados to make it again on Monday—because, I promise, there won’t be any leftovers.

Tuning in for the halftime show,

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