“Guac Off” Recipe Contest!

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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.


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.

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!

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I’m Sara, a mom to three adorable boys living in the Arizona desert. As a former teacher, I love sharing my passions with others. So, have a look around for creative inspiration about cooking, creating, celebrating, traveling with kids, and more everyday mom endeavors!


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One Response

  1. Wow! A recipe without corn! I am going to share this with my gal pal who is extremely allergic to corn.

    Love your site by the way. I have no idea how I hopped over here! lolol


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