Guac Off Recipe Contest + Bean Dip Recipe

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

One thing that I LOVE adding to my meals is guacamole. For me, the more guacamole the better, especially on my nachos, burritos and tacos. I am excited to see that there is a recipe contest for guacamole recipes called Guac Off. I bought some Avocados from Mexico a couple days ago and plan on entering the contest this week.

The Avocados from Mexico Guac Off Recipe Contest is taking entries until January 20, 2012, so if you have a yummy avocado recipe you want to share, you better hurry. Here is a list of the prizes:

1. (3) Grand Prizes- iPad 2 and autographed cookbook signed by Celebrity Chef Roberto Santibañez
2. (7) Runners Up- A $200 grocery gift card and autographed cookbook signed by Celebrity Chef Roberto Santibañez
3. (10) separate winners just for entering will receive a $100 gift card

I have been wanting a new iPad 2, so be on the lookout for a post with my guacamole recipe. Below is a recipe I want to share:

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 information on the Guac Off Recipe Contest, visit the Avocados from Mexico on Facebook.