This is a Sponsored post written by me on behalf of Avocados from Mexico. All opinions are 100% mine.
Just in time for the Super Bowl, Avocados from Mexico is sponsoring a fun “Guac Off” recipe contest on Facebook now through January 20th and you could win great prizes!
Three lucky winners will receive an iPad 2 and autographed cookbook by Celebrity Chef Roberto Santibañez and 7 runners-up will receive a $200 grocery gift card and autographed cookbook by Celebrity Chef Roberto Santibañez.
Plus, just for playing, you will be automatically entered into a separate sweepstakes for a chance to win a $100 grocery gift card (ten winners).
To enter the Avocados from Mexico Guac Off Recipe Contest:
*Submit your favorite guacamole recipe using Avocados from Mexico along with one photo of the recipe.
*Avocados from Mexico will select the top 10 qualified players to be posted on the Avocados from Mexico Facebook Page.
*A Grand Prize Winner will be chosen for each of the following categories: Most Creative (chosen by Avocados from Mexico, Best Recipe (chosen by Chef Roberto Santibañez) and Most Popular (chosen by Facebook voters).
*Get your friends, family and coworkers to vote for your recipe so you can win the Most Popular category!
We all know that guacamole is a terrific party food. What recipe do you have to get the party started?
To get your inspiration going, here’s a really tasty recipe to try:
Layered Guacamole and White Bean Dip
Serves: Serves 8 to 10
Prep time: 25 min.
Cook time: 25 min.
1 can (15-ounces) cannellini beans, drained
1-1/2 tablespoons fresh lemon juice
1-1/2 tablespoons olive oil
1 garlic clove, peeled
3/4 teaspoon cumin
1 tablespoon salt, divided
2 cups chopped red onion
4 tablespoons fresh lime juice, divided
1 tablespoon chopped fresh cilantro
1 cup sour cream
2 cups chopped tomato
3 avocados from Mexico, halved, pitted, peeled and mashed
1/2 cup crumbled cooked bacon (about 5 slices)
1/4 cup crumbled Romano or feta cheese
In food processor, combine beans, lemon juice, olive oil, garlic, cumin and 1/2 teaspoon of the salt; whirl until smooth. In a 9x7x2-1/2-inch baking dish, spread white bean dip evenly on bottom. In a small bowl, combine red onions, 1 tablespoon of the lime juice, cilantro and 1/4 teaspoon of the salt; mix well.
Arrange onion mixture over the white bean dip. Season sour cream with 1/4 teaspoon of the salt; spread over onions. Season tomatoes with 1 teaspoon of the salt; arrange over sour cream. In a medium bowl, combine avocados, remaining 3 tablespoons of lime juice and 1 teaspoon of salt. Gently spread avocado mixture over tomatoes. Sprinkle with bacon and cheese. Serve with chips, pita wedges or raw veggies.
Be sure to visit Avocados from Mexico on Facebook between Jan 5 and January 15 to submit your recipe and check out all the other great Avocados from Mexico recipes.
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