Everyone wins with this guacamole dip

It looks so innocent sitting in a bin in the produce aisle, but it turns out the avocado is the tie that binds when it comes to Super Bowl party food. Americans are expected to eat 160 million Hass avocados (that's about 80 million pounds!) at their bashes this year, according to the Hass Avocado Board. That's enough to cover the field at Dolphin Stadium 30.9 feet deep with avocados. See how much you know about the avocado, and then try a Joe Montana-endorsed guacamole recipe.

1. The avocado is a vegetable.



2. With about 7,000 avocado groves, which state produces 90 percent of the nation's avocado crop?

A. Florida

B. Nebraska

C. California

D. Hawaii

3. What percentage of American households buys avocados?

A. 5 percent

B. 28 percent

C. 43 percent

D. 84 percent

4. The avocado originated in Mexico between 7,000 and 5,000 B.C.



5. Avocados have a peculiar nickname based on their shape and skin color. Can you guess it?

Joe Montana's nacho guacamole

Serves 8

4 ripe, fresh Hass avocados, seeded, peeled and diced

2 medium tomatoes, diced

2 jalapeño peppers, seeded and finely diced

1/2 of a 15-ounce can black beans, rinsed and drained

4 green onions, thinly sliced

1/2 cup shredded low-fat Cheddar cheese

2 limes, juiced

1 teaspoon garlic salt

1. Place half the avocado in a medium bowl. Add remaining ingredients and stir to combine, somewhat mashing the avocado.

2. Gently stir in remaining avocado. Chill until ready to serve. Serve with tortilla or pita chips.

Notes: If a smoother guacamole is preferred, add all of the Hass avocado in Step 1. If a chunkier guacamole is what you like, add all of the Hass avocado at the end and gently stir in. Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly.