If you’re like most people who will be tuning in to the big game this weekend, you’ll probably be surrounded by an overabundance of food! For those who may be in search of a little smarter snack for your Super Bowl Sunday gathering, look no further than this recipe from Wholly Guacamole ®! Black beans and sautéed vegetables make a fiber-rich base for this southwest-inspired dip. Top it off with a little salsa, a sprinkling of cheese, and a layer of Wholly’s classic or Pico de Gallo guacamole (made from heart-healthy Hass avocados and no added preservatives, artificial flavoring, or fillers). Finally, add a few lines of sour cream to recreate the playing field, and you’ll be sure to impress all the fans in the house!
To make this week’s recipe even sweeter, we’re giving away a Wholly Guacamole prize pack! Check out the photo below to get a sneak peek at what you could win! All you have to do to enter is leave a comment on this blog post by 8:00pm tonight telling us about your favorite way to eat guacamole. One lucky winner will be drawn at random, so keep your fingers crossed that it’s you!
So, what is your favorite way to eat guacamole?
- Heat oil in a skillet; add red peppers and onion. Cook over medium heat, about 4 minutes, or until onion is softened. Stir in beans, jalapenos and cumin. Cook until heated.
- Transfer 1 cup of bean mixture to a food processor, process until smooth. Return blended mixture to remaining bean mixture and stir to combine. Spread onto an 11×8 baking dish. Cover and refrigerate at least 2 hours.
- Just before serving, layer over the bean mixture: salsa, cheese and top with Wholly Guacamole.
- Spoon sour cream into re-sealable plastic bag. Snip off small corner and pipe sour cream lines over the guacamole to resemble yard markers on a football field. Serve with Old Dutch Restaurant Style Tortilla Chips (on sale this week!) or your favorite tortilla chips.
Leah Anderson is a Registered Dietitian (RD) with Festival Foods and is certified by the state of WI.