Easy-to-prepare Super Bowl fare

It’s almost here — Feb. 6, Super Bowl Sunday, when fans gather to shout and jump from chairs and sofas. The game and entertainment are important, but so is the food.

If you’re hosting a Super Bowl party, you’ll want something that’s easy to prepare, delicious and easy to eat, because real fans won’t let their eyes wander. Provide plates (sturdy plastic-coated paper, of course) so there’s no constant reaching and spilling.

Dips are one answer, and I’m not talking a gloppy sour cream and onion concoction. Here are two dips highlighting avocados from Mexico, one a classic guacamole with suggested add-ins to make it your own creation. The Avocado, Mango and Shrimp is more than a dip, but it is a winner, and you’ll also want to serve it as a first course or salad at dinners.

Just a bit about avocados from Mexico, which will be available through mid-April. They are the buttery, velvety textured Hass variety with the not-so-pretty rough skin. Buy them a day or two ahead if they’re still firm to the touch, and let them ripen fully on the counter. You may speed up ripening by storing them in a closed paper bag. They’re ready when they yield to your thumb’s gentle pressure on the broad end of the fruit.

For more information on how to select, ripen and store avocados, along with nutritional data and a few more recipes in a free leaflet, send your name and address to Mexican Avocado Leaflet, c/o Lewis and Neile, Inc., 35 East 21st St., 10th floor, New York, NY 10010.

GUACAMOLE PICADO

2 fully ripened Mexican avocados

1 cup diced plum tomatoes

1 medium onion, chopped (about 1/2 cup)

1/2 cup chopped cilantro

1 tablespoon finely chopped serrano or jalapeno chile

1 tablespoon extra-virgin olive oil

1 tablespoon lime juice

Halve avocados; remove pit and peel avocados; dice. In large bowl, combine tomatoes, onion, cilantro, chile, olive oil and lime juice. Stir in avocados. Season with salt to taste. Serve with tortilla chips. Makes about 3 cups.

CLASSIC MEXICAN GUACAMOLE

2 fully ripened Mexican avocados, halved, pitted and peeled

2 tablespoons minced onion

2 teaspoons minced jalapeno pepper

1/2 teaspoon salt

In a small bowl, mash avocados with fork or potato masher to make a slightly chunky mixture. Stir in onion, jalapeno and salt. Serve with tortilla chips or crudite. Makes about 1 1/2 cups.

Optional Add-ins:

1 tablespoon chopped cilantro

1/2 teaspoon minced garlic or 2 teaspoons roasted chopped garlic

1/4 cup salsa

1 tablespoon tequila

AVOCADO, MANGO AND SHRIMP APPETIZER

2 fully ripened avocados

1 (8-ounce) bag frozen fully cooked small shrimp (about 1 1/2 cups), thawed and finely chopped

1/2 cup diced ripe mango

1/4 cup finely diced red onion

2 tablespoons finely chopped fresh cilantro

2 tablespoons lime juice

1/4 teaspoon hot pepper sauce

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Halve, pit and peel avocados; finely dice. In a bowl, gently combine avocado, shrimp, mango, red onion, cilantro, lime juice, pepper sauce, salt and ground pepper. Serve with tortilla chips or on lettuce leaves. Makes about 2 1/2 cups.