Delicious avocado dips you’ll thank us for

According to the Snack Food Association, some 8.2 million pounds of tortilla chips will be eaten on Sunday, Feb. 7 in honour of Super Bowl 50. The chip dip of choice? Guacamole. In fact, millions of pounds of the green stuff will be crushed up into delicious dips for game watchers to dig into.

The catch, is it’s easy for avocado spreads to feel tired and staid. That’s where the following Avocados from Mexico recipes come in. Easy to pull together, they’ll have you dunking your tortillas in a relatively healthy way.

READ MORE: Super Bowl 50 snacks

Wondering what to do with any fruit you have leftover? Food blogger Davida Kugelmass of TheHealthyMaven.com told Global News she suggests putting remaining avocado into the fridge in an airtight container with an onion; turns out the sulfur from the onion will help prevent oxidation of the fruit’s flesh (meaning, it won’t go brown).

Her other top tip is to learn how to ripen avocados on your own pre-game. “When you need to speed up the ripening process so your avocado will be ready to eat sooner, you can place it in a paper bag (or newspaper) with a banana and keep it at room temperature. Bananas release ethylene gas, and the paper bag contains the gas, which helps to ripen avocados quicker.”

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RUSTIC GUAC WITH CORN RECIPE

• 3 avocados ripe, halved, pitted and diced
• 1 whole jalapeno chile or more to taste
• 3 garlic cloves with the skin on
• 1/4 white onion small
• 1 cup corn kernals shaved from tender fresh corn, or cooked from thawed frozen corn
• 1 cup halved cherry tomatoes or grape tomatoes
• 1 tablespoon lime juice freshly squeezed, or to taste
• 3/4 teaspoon kosher salt or sea salt, or to taste

Place the jalapeno, garlic cloves with skin on and onion in a small baking dish under the broiler. Broil for 6 to 9 minutes, until completely cooked through, soft and skin is charred. Alternatively, you can char them on a hot skillet set over medium heat, for the same amount of time, flipping once. Once cool enough to handle, peel the garlic and mince, along with the jalapeno (seeding optional) and the onion. Place diced avocado in a mixing bowl and gently mash it with a fork. Add the roasted and minced garlic, onion and jalapenos and mix well. Incorporate the corn, tomatoes, lime juice and salt. Toss it all together, until well combined.

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HOLY PINEAPPLE GUACAMOLE RECIPE

• 3 Avocados peeled, pitted and chopped
• 3/4 fresh pineapple diced
• 1/3 red onion finely diced
• 1/4 cilantro chopped
• 2 roma tomatoes seeded & chopped
• 1 jalapeno seeded & finely diced
• 1 juice of lime
• 1 pinch salt & pepper to taste

Mash the avocados with a potato masher or a fork. After the avocados are mashed, add the lime juice and stir. Next, add in the tomato, onion, jalapenos, cilantro and season with salt and pepper to taste.

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JAMBALAYA-STYLE GUACAMOLE RECIPE

• 2 tablespoons vegetable oil, divided
• 3 thick slices of bacon
• 3 to 4 oz. andouille sausage, roughly chopped
• ½ cup chopped yellow onion
• ½ cup chopped celery
• ¾ cup chopped red bell pepper
• 1 garlic clove, pressed or minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ¼ teaspoon dried thyme
• ¼ teaspoon cayenne pepper
• ½ teaspoon salt, or to taste
• ½ teaspoon black pepper, or to taste
• 1 small roma tomato, cored, seeded and diced
• 1 teaspoon Worcestershire sauce
• Dash of hot sauce, or to taste
• ½ pound medium shrimp, peeled and cut into bite-sized chunks
• 3 ripe Avocados, halved, pitted and diced
• 2 teaspoons freshly squeezed lemon
• 3 scallions, white and light green parts thinly sliced
• Toasted baguette slices

Heat a tablespoon of oil in a large saucepan set over medium heat until hot but not smoking. Add the bacon and sausage and cook stirring often with a wooden spoon or spatula until lightly browned and crisp, 4 to 5 minutes. Incorporate the onion, celery, bell pepper and garlic and season with the paprika, oregano, thyme, cayenne, salt and pepper. Mix well and cook for about 3 to 4 minutes, until softened. Add the diced tomato, along with the Worcestershire and hot sauces. Stir and cook for another minute. Remove from the heat, and scrape the entire mixture onto a large bowl. Place the same saucepan over high heat and add another tablespoon of oil. Once hot, add the shrimps, sprinkle with salt and pepper to taste, and cook until lightly browned on all sides, not more than a minute or so. Incorporate the shrimps into the bowl with the rest of ingredients. In a serving bowl, add the diced avocado, squeeze the lemon juice on top and gently mix. Add the jambalaya mix and toss together well. Sprinkle the scallions on top and add salt to taste if need be. Serve with toasted baguette slices or tortilla chips.

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LAYERED GUAC DIP RECIPE

• 1 ½ cups roasted garlic hummus
• 2 cups chopped red onions
• 2 tablespoons fresh lime juice
• 1 tablespoon chopped fresh cilantro
• 2 ½ teaspoons salt
• 1 cup sour cream
• 2 cups chopped multi-colored cherry tomatoes
• 3 ripe large Avocados, halved, pitted
• ½ cup Frontera Tomatillo Salsa or Original Guacamole Mix
• 1 generous cup fresh arugula or spinach leaves, finely chopped
• ½ cup crumbled crisply-cooked applewood-smoked bacon (5 slices, cooked)
• ¼ cup finely crumbled or shredded Mexican queso anejo or romano cheese

Have ready a 9-inch by 7-inch by 2 ½-inch (11 cup) rectangular baking dish (a clear dish will show off the layers nicely). Spread the hummus evenly over the bottom of the dish. Red onion layer. Put the onions into a colander or strainer and rinse well under cool water. Shake dry and put into a small bowl. Stir in 1 tablespoon of the lime juice, cilantro and 1/4 teaspoon of the salt. Arrange in a single layer over the hummus in the dish. Sour cream layer. Mix the sour cream with 1/4 teaspoon salt. Spread in a layer over the onions. Tomato layer. Pat the tomatoes dry and mix with 1 teaspoon salt. Arrange tomatoes over sour cream. Arugula guacamole layer. Scoop the avocado pulp out into a medium-size bowl. Coarsely mash with a fork. Stir in salsa, arugula, remaining 1 tablespoon lime juice and About 1 teaspoon salt. Gently spread the arugula guacamole over the tomatoes. Sprinkle with bacon and cheese. Refrigerate up to 2 hours before serving. Serve with thick tortilla chips, sliced jícama or sliced cucumbers.