What would a Super Bowl party be without chips and dip? Take it from me, the game can almost be a sidelight when there is good food on the menu.
One of the most popular dips served at the big game is made with guacamole. It is estimated by the Hass Avocado Board that more than 71 million pounds of the purple-black Hass avocados will be consumed during the Super Bowl — enough to cover Lucas Oil Stadium in Indianapolis “end zone to end zone in more than 27.5 feet of avocados.”
And although one medium avocado contains a lot of fat — 30 grams — it’s mostly the monounsaturated kind thought to lower bad (LDL) cholesterol and boost good (HDL) cholesterol.
Here’s a popular version of a guacamole dip recipe that makes about 2½ cups, and it can be spicy if you like.
½ cup chopped white onion
2 diced Roma tomatoes
Juice of 1 large lime
½ cup chopped cilantro leaves
1 seeded and chopped jalapeno or serrano pepper
1 finely minced clove garlic
1 teaspoon salt (or more if desired)
¼ teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
1½ teaspoons chili powder such as ancho (optional)
In a large bowl, lightly mash flesh of avocados. Leave it chunky. Add chopped white onion, diced Roma tomatoes, juice of lime, chopped cilantro leaves, chopped pepper, minced clove garlic, salt, black pepper, cayenne pepper and chili powder. Stir together lightly.
Taste and adjust seasoning. Press plastic wrap directly on the dip and cover with another lid. Refrigerate for a few hours before serving.