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.