Spinach & Artichoke Dip

• 1 (10 ounce) box of frozen chopped spinach thawed
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 2 cups of parmesan cheese
• 2/3 cup sour cream
• 1 cup cream cheese (thawed)
• 1/3 cup mayo
• 2 teaspoons garlic, finely chopped

• Preheat oven to 375 degrees (F)
• In a large mixing bowl, combine the thawed spinach, chopped artichokes, sour cream, mayonnaise, cream cheese, garlic, and 1 ½ of the parmesan cheese
• In a greased glass oven dish, place your mixture and spread evenly. Top with the remainder of the parmesan cheese
• Bake between 20-30 minutes or until warm and golden brown

Guacamole

• 6-10 Ripe Hass Avocados (depending on size)*
• 1 Bunch of Fresh Cilantro (finely chopped, stems removed)
• 2-3 Heirloom Tomatoes (chopped)
• 1 Red Onion (minced, ~ roughly 1/2 cup)
• Coarse salt
• Pepper
• 1 Lime
• 2 Cloves of garlic (finely minced)
• 1 1/2 Tablespoons Sour Cream

• Cut avocados in half. Remove seed. Scoop out avocado from the peel and put in a mixing bowl.
• Mash the avocado in the mixing bowl using a fork (leave at desired chunkiness). Add the chopped onion, minced garlic, cilantro, and salt and pepper, then juice the lime over the bowl and mash some more.
• If you love cilantro, use a lot. Some people think it's too overpowering. Add as much as you desire. Just don’t leave it out completely.
• Add the tablespoon of sour cream and mix. The sour cream adds a nice creaminess to the guacamole that will set it apart from others.
• Lastly, add the tomatoes and mix them in gently. If you mash them in too hard, the guacamole will become soupy.
• Garnish with cilantro and slices of lime.
• Serve immediately with authentic tortilla chips or cover air-tight (the guacamole will brown quickly) and refrigerate until ready to serve.

Parmesan Chicken Tenders with BBQ Dipping Sauce

Every Super Bowl party menu needs some type of chicken. While chicken wings are popular, they can be hard to eat especially in a big crowd. These chicken tenders are the perfect alternative that everyone will love.

What you’ll need…

• 3 pounds of chicken tenders
• 1 cup of butter milk
• ½ cup of flour
• 2 cups of panko bread crumbs
• 1 cup of Parmesan cheese
• 3 eggs
• One jar of your favorite BBQ sauce

• Preheat oven to 500 degree (F)
• Place all of your raw chicken in a large bowl and cover with buttermilk. Let sit for at room temperature for one hour.
• In the meantime, mix your Parmesan cheese with your panko breadcrumbs and set aside in a bowl. Also, crack the three eggs into a bowl and beat until combined, set aside. Finally, put your flour into a bowl and set aside for later.
• Once your ready to coat your chicken tenders, set up you flour, egg, and bread crumb bowls. Dip your chicken tenders individually into the flour, then into the egg, and finally into the breadcrumb mixture. Make sure you coat the chicken evenly at each step.
• Place all of the battered chicken tenders on a baking sheet and bake in the oven for 12-15 minutes or until golden brown
• Serve with you favorite BBQ sauce for dipping