This is a Spon­sored post writ­ten by me on behalf of Avo­ca­dos from Mex­ico. All opin­ions are 100% mine.

Mmmm.…guacamole! It’s a per­fect food for tailgating/homegating and now you have a chance to show off your best recipe! Right now, you can enter the Avo­ca­dos from Mex­ico Guac Off Recipe Con­test.

Here’s how it works:

First Down:

Sub­mit your favorite gua­camole recipe using your most valu­able player– Avo­ca­dos from Mex­ico– along with one photo of the recipe (do this between Jan. 5th and Jan. 15th!)

Sec­ond Down:

Avo­ca­dos from Mex­ico will select the top 10 qual­i­fied play­ers to be posted on Avo­ca­dos from Mex­ico on Facebook

Third Down:

There will be a grand prize win­ner in the fol­low­ing three cat­e­gories: Most Pop­u­lar, Best Recipe and Most Cre­ative. Avo­ca­dos from Mex­ico will choose the Most Cre­ative recipe, Chef Roberto San­tibañez will choose the Best Recipe, and Most Pop­u­lar will be cho­sen by the Face­book voters.

There are some AWESOME prizes for the win­ners too…

1. (3) Grand Prizes– iPad 2 and auto­graphed cook­book signed by Celebrity Chef Roberto San­tibañez (seri­ously, and iPad!!!! Woot!)

2. (7) Run­ners Up– A $200 gro­cery gift card and auto­graphed cook­book signed by Celebrity Chef Roberto Santibañez

3. (10) sep­a­rate win­ners will receive a $100 gift card just for entering

So, make sure you head on over to Avo­ca­dos from Mex­ico on Face­book to check out the contest!

And, now, if you’re like me, you totally want some gua­camole! So, here’s a great recipe you can try out…

Lay­ered Gua­camole and White Bean Dip

Serves: Serves 8 to 10

Prep time: 25 min.

Cook time: 25 min.

Ingre­di­ents:

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

Prepa­ra­tion:

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.

For more recipes like that, check out Avo­ca­dos from Mex­ico recipes! You can surely find some­thing fab­u­lous to make for your next Big Game party!