Got a Mouthwatering Super Bowl Party Recipe? Share It For Our Collection

There's no other way to say it. I couldn't care less about football.

Maybe my indifference is a symptom of my home team's (mostly) lackluster record. The Tampa Bay Bucs went through six U.S. presidents before we finally won the Super Bowl in 2003, according to a cursory Wikipedia search, so my fair-weather attitude is perhaps justified. Or maybe it's a congenital aversion to sports in general. 

I don't know, but whatever the case may be, I have a special place in my heart for the Super Bowl. There's a lot to like about it: There's the commercials and the Animal Planet's Puppy Bowl, and I'm told Madonna will be performing at half time this year. Get your cigarette lighters ready for "Express Yourself" NFL fans! 

Last but certainly not least, there are the snacks. No matter what may happen on the gridiron, the Super Bowl is a great reason to cook up some mouthwatering dips, hors d'oeuvres, slow cooker creations or other treats.

Some of my fellow Patch editors and I would like to get together a collection of your favorite party-food recipes and create a sort of cookbook to post for all our readers.

Post recipes in the comments section below so all our readers can try them out. If you've taken a picture of your dish that you also would like to post, we'd love to see them. (And a few brownie points if you've got a scrumptious recipe that is healthy, too, but I certainly won't discriminate.)

I'll get the ball rolling with my go-to party food:

Guacamole

• 4 avocados
• 1 red onion
• 3 cloves garlic
• 1 tomato 
• 1 to 3 limes
• 2 tablespoons of olive oil
• Salt and pepper, to taste

Get a sturdy bowl, preferably metal, that can withstand some abuse. Using the back of a spoon or a pestle or whatever other blunt object you can find, smash the garlic cloves into the surface of the bowl. Try to coat the surface of the bowl evenly with the juices.

Once the cloves are thoroughly pulverized, pour in your olive oil. Now get your avocados. Quick note: If they aren't ripe when you buy them, store them in a dry place inside a paper bag. I don't know why, but it helps them ripen nicely. They should be somewhat soft but firm — not squishy. Cut the avocados up into one-inch chunks, discarding the brown stuff. Dump them in the bowl.

Next, dice your onion and tomato. You can also add in diced Granny Smith apples or green bell peppers (my personal favorite) for added crunch and flavor. Dump these in the bowl as well. 

Now get your limes ready. Be careful about how much lime juice you put in. It really depends on personal preference, but too much can overpower the guacamole. To extract extra juice, I roll them on the counter under my palm before I cut them in half. Cut one in half and squeeze. You should have about 1/4 a cup of juice from a single lime.

Drizzle 1/4 cup of juice over the mound of vegetable matter in the bowl. Now get a fork and smash it all up. Stop and add in salt and pepper. Mix. Now taste test it. If it's too bland, add in more lime juice by small increments until you get it just right. 

Avocados exposed to air get nasty pretty fast, so I recommend making the dip only 20 minutes before serving. However, if you put the avocado pits inside the dip it forestalls browning for quite a while — about two hours.

What's your favorite party-food recipe? Post it in the comments section below.