Score big with these mouthwatering recipes that are sure to elevate your game day experience. From creamy avocado spinach artichoke dip to BBQ chicken sliders with avocado coleslaw and crispy sweet potato fries with avocado aioli, this kickoff menu has something for everyone. Whether hosting a crowd or enjoying a cozy night in, these recipes are guaranteed to be a hit. So, grab your apron and get ready to tackle these tantalizing avocado-infused dishes!
Avocado Spinach Artichoke Dip with Chips
This easy-to-make dip combines the buttery flavor of avocados with the wholesomeness of spinach and artichokes, creating a delicious appetizer for your occasion.
Serves 3-4
Ingredients
- 1 cup frozen spinach, chopped, defrosted, well-drained
- 1 14 oz can/jar artichoke hearts, drained, rinsed, patted dry
- 3 large ripe avocados, peeled, seeded
- 1 cup (8 oz) cream cheese, room temperature
- 2 Tbsp lemon juice
- 2 cloves garlic, minced
- salt and pepper to taste
Instructions
- Add the avocados, garlic, and lemon juice into a blender and puree until smooth.
- Add the cream cheese and blend.
- Roughly chop artichokes and spinach. Pat them dry to remove any excess liquid.
- Transfer the avocado mixture into a large bowl and fold in the chopped spinach and artichokes.
- Salt and pepper to taste.
- Serve with chips.
BBQ Chicken Sliders with Avocado Coleslaw
This mouthwatering recipe combines tender pulled chicken with a creamy avocado coleslaw, all nestled in a brioche slider bun for a perfect party meal.
Serves 3-4
Avocado Coleslaw Ingredients
- ½ head cabbage, shredded
- 1 cup shredded carrots
- 1 ripe avocado, peeled, seeded
- 1 clove garlic, minced
- 3 Tbsp apple cider vinegar
- 2 Tbsp lemon juice
- salt and pepper, to taste
Avocado Coleslaw Directions
- Add the avocado, garlic, vinegar, and lemon juice in a blender and blend until smooth. Set aside.
- Add the cabbage and carrots to a large bowl.
- Pour dressing over the cabbage and carrot mixture and toss.
- Salt and pepper to taste.
- Serve immediately or refrigerate.
Pulled Chicken Ingredients
- 3 chicken breasts
- 1 cup barbeque sauce
- ½ cup water
- 1 Tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- ¼ tsp sea salt
- ¼ tsp ground pepper
Pulled Chicken Instructions
- Add chicken breast to crock pot.
- In a small bowl, mix barbeque sauce, water, Dijon mustard, garlic, smoked paprika, salt and pepper.
- Pour the mixture over the chicken.
- Cook on low for 7 hours or high for 3-4 hours.
- Use two forks to shred the chicken and mix with the sauce.
Slider Ingredients
- Brioche slider buns, lightly toasted
Slider Instructions
- Assemble sliders by adding pulled chicken to the bottom half of the bun.
- Add coleslaw.
- Top with the other half of the bun.
- Serve immediately.
Sweet Potato Fries with Avocado Aioli
Indulge in a delightful snack with these crispy and flavorful sweet potato fries served with creamy avocado aioli for dipping.
Serves 3-4
Avocado Aioli Ingredients
- 1 large ripe avocado, peeled, pitted
- ⅓ cup Greek yogurt
- 1 Tbsp chopped basil
- 1 clove garlic, minced
- 1 tsp fresh lemon or lime juice
- ½ tsp salt
- ¼ tsp black pepper
Avocado Aioli Instructions
Add all ingredients to a food processor and blend until smooth. Use immediately or store in the refrigerator.
Sweet Potato Fries Ingredients
- 3 medium sweet potatoes
- 2 Tbsp olive oil
- 3/4 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp sea salt
- 1/4 tsp ground pepper
Sweet Potato Fries Instructions
- Preheat oven to 450˚. Line a large baking sheet with parchment paper or aluminum foil.
- Wash and dry the sweet potatoes. Peel if desired.
- Slice each potato in half lengthwise and then cut into quarters. Uniformly slice each quarter into wedges, about ½ inch thick at the ends.
- Place the wedges in a medium bowl and drizzle with olive oil. Toss to evenly coat.
- In a small bowl, combine spices and sprinkle over the sweet potatoes. Toss until coated evenly.
- Place the wedges in a single layer on the baking sheet.
- Bake for 15-20 minutes. Turn the wedges over and bake for another 10-15 minutes until tender and lightly brown.
- Remove from the oven and sprinkle with additional salt to taste.
- Serve warm.
