A Super Bowl of Guacamole


Photo By Lauren Kettner

Featured are a bowl of fresh guacamole and pico de gallo with refreshing ingredients like lime juice and cilantro.

Lauren Kettner, Staff Writer

Avocados are one of the most devoured foods on American football’s biggest day of the year: the Super Bowl. According to an ABC article, it is estimated that over 104 million hass avocados will be eaten this weekend.

Although simple, adding just a few flavors can elevate any Super Bowl party dip. Although you can combine the pico de gallo into the guacamole, both are enjoyable on their own; just add chips.

“This is a good recipe for even the smallest helpers — most kids I know are stoked to smash avocados,” American restaurateur Guy Fieri said in an interview with Food Network magazine.

Pico de Gallo (serves 3-5 people)

  • 3 plum tomatoes
  • 4 tablespoons chopped cilantro
  • 1/3 minced red onion
  • 1 juiced lime
  • 1/2 teaspoon kosher salt
  • 3-4 grinds of pepper
  1. Dice the tomatoes into small cubes. Avoid including tomato seeds.
  2. Dice the red onion into small pieces.
  3. In a medium bowl, add the tomatoes, cilantro, onion, lime juice, salt and pepper.
  4. Cover with plastic wrap or a lid and refrigerate for at least one hour. Drain before serving.
  5. Pico de gallo will stay fresh for up to three days.

Guacamole (serves 5-7 people)

  • 4 hass avocados
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 3-4 grinds of pepper
  • 3/4 cup pico de gallo
  1. Scoop out the avocados into a bowl. Smash with a fork.
  2. Add pico de gallo (refrigerated and drained), olive oil, salt and pepper to the bowl of avocados.
  3. Cover with plastic wrap and refrigerate until serving.
  4. Guacamole will stay overnight.

This recipe was adapted from Guy Fieri.