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No matter how your team fares on Super Bowl Sunday—February 7 this year—these crowd-pleasing appetizers will make your gathering a winner.

Jennifer Rieck | Medina EC

A tumble of beans and fresh vegetables, perked up with a zippy vinaigrette or salsa, is a time-honored Texas tradition. Rieck says this “addictive” dip is best served with tortilla chips or “scoops.”

3 cans black-eyed peas (15 ounces), drained and rinsed
1 can black beans (15 ounces), drained and rinsed
1 can corn (10 ounces), drained
1 can sliced black olives (2.25 ounces), drained and chopped
4 jalapeño peppers, seeded and finely chopped
1 small red onion, finely chopped
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1 bottle Italian salad dressing (16 ounces)
2 chopped avocadoes

1. Combine all ingredients except avocadoes in a large bowl and toss to combine.

2. Refrigerate at least 1 hour (or over-night for better flavor) to allow the ingredients to marinate in the dressing.

3. Add the avocadoes just before serving and toss to combine. Makes 2 generous quarts.