Easy and delicious recipes put super bowl classics in the big league
New York, NY–(HISPANIC PR WIRE – PR NEWSWIRE) –The countdown to Super Bowl XLII on Sunday, February 3, 2008 has begun. Super Bowl Sunday is the number 1 at-home party day of the year, also the day of the highest consumption of Hass Avocados from Mexico, which are used to make millions of pounds of Guacamole. This delicious Mexican dip is the star player of countless Big Game Day parties as over a hundred million people tune in to watch the game from coast to coast.
Avocados can play more than one starting position at Game Day parties around the country. In addition to taking center-field in great guacamole, smooth and creamy Hass avocados from Mexico can put American party food classics in the big league as easy as 1-2-3. From Cheese Balls and Sliders to delicious dips, here are some plate-by-plate party plays sure to win at any Super Bowl Party.
For more recipes and cooking videos, visit: http://www.mexhassrecipes.com.
“Touch-Down” Hass Avocado from Mexico Cheese Balls
Serves 10 to 12
4 (8-ounce) packages cream cheese, softened
1 packet ranch dressing mix
2 Hass Avocados from Mexico
1 teaspoon lemon juice
McCormick’s Pepper Blend
Paprika
Chopped fresh parsley
In a large bowl, beat the cream cheese, ranch dressing mix, avocados and lemon juice until smooth. Let sit in the
freezer for 5 minutes. Divide the cream cheese mixture into three parts and roll each into a smooth ball. Sprinkle the Pepper Blend onto a clean cutting board and roll one cheese ball in it until completely covered. Set aside. Roll the second ball in the paprika and the third in the chopped parsley. Let sit in the refrigerator until ready to serve.
Serve alongside your favorite crackers.
7-Layer Fiesta Dip with Hass Avocados from Mexico
Serves 10
1 ½ cup prepared bean dip
2 Hass Avocados from Mexico, mashed
1 teaspoon lemon juice
½ package taco seasoning
½ cup sour cream
¼ cup chopped green chilies
¼ cup sliced black olives
1 bag grated cheddar cheese
Grilled Chicken Sliders with Avocado Salsa
Makes 24 sliders
1 ½ pound boneless, skinless chicken breasts
2 Hass Avocados from Mexico, cubed
1 teaspoon lemon juice
1 cup mild chunky salsa
2 packages potato rolls
Salt and pepper
Sprinkle the chicken with salt and pepper, and cook on a grill or in a grill pan until cooked through. In a medium bowl, mix the avocado, lemon juice and salsa. Toast the rolls and spread approximately 1 tablespoon of the avocado salsa in each. Cut the chicken breast into bite-sized pieces and place in the buns. Serve the sandwiches
with mustard and mayo on the side.
In a large bowl or casserole dish, spread the bean dip evenly. In a separate bowl, mix the avocados and lemon juice and spread evenly on top of the bean dip. Sprinkle the avocados with the taco seasoning and spread the sour cream on top. Mix the green chilies and olives and sprinkle on top of the sour cream. Top with the grated cheese and let sit in the refrigerator for 2 hours, or overnight. Serve with tortilla chips.
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