What can you bring to a Super Bowl party on Feb. 4? In this special, hyped-up, expanded edition of "What Can I Bring?" — our Pregame Spectacular — we answer your question. Plus a few more questions that we made up.

Marcus Allen's Gridiron Guacamole

Jenni Girtman/Staff (ENLARGE)

From cheese-and-meat-filled empanadas (far left) to Marcus Allen's guacamole (right front), these recipes will qualify you as MVP, whether you're hosting the party or bringing a dish as a guest.

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24 (2-tablespoon) servings (about 3 cups)
Hands on: 20 minutes Total time: 20 minutes

5 ripe Hass avocados
2 tablespoons lemon juice
1/2 large onion, finely chopped
1 tomato, diced
2 garlic cloves, crushed and minced
1 cup grated cheddar cheese
2 green chiles, such as jalapeño or serrano, seeded and finely diced
1/3 cup packed fresh cilantro, finely chopped

Slice the avocados lengthwise around the large pit in the center and split in half. Pop out the pit with a spoon and then scoop the flesh away from the skin and into a large mixing bowl. Coarsely mash the avocados, leaving some chunks. Stir in lemon juice. Fold in the onion, tomato, garlic, cheese, chiles and cilantro. Serve with corn chips.

Note: You might want to add a little salt and some additional lemon juice, to taste.

Per serving: 91 calories (percent of calories from fat, 74), 2 grams protein, 4 grams carbohydrates, 1 gram fiber, 8 grams fat (2 grams saturated), 5 milligrams cholesterol, 35 milligrams sodium.

• Make and take: Prepare up to four hours in advance.

• Made famous by: 1984 Super Bowl MVP Marcus Allen and the Hass Avocado Board, who teamed up to create this "delicious and easy snack that fans can whip up to score points with their game-day party guests."

• Tip: "I always use Hass avocados in this dish, because they have a creamy texture that is perfect for guacamole," Allen said via e-mail through a publicist for the Hass Avocado Board.

• Avoid a party malfunction: "Keep your party simple," said Allen, via e-mail through a publicist. "The best Super Bowl parties are those with good friends and great food. When making up your menu for the party, select easy dishes like vegetables served with a low-fat dressing; for a more hearty dish, cook up some chili and, of course, grab a few Hass avocados to make up a batch of my Marcus Allen's Gridiron Guacamole; it's sure to be the hit of your party."

• We kid our friends at the Hass Avocado Board, but the dark, bumpy-skinned Hass avocados really are the preferred variety for guacamole. The smooth, green-skinned kind are too watery.

Chutney Cheese

24 (2-tablespoon) servings (about 3 cups)
Hands on: 10 minutes Total time: 10 minutes

2 (8-ounce) packages cream cheese, softened
1 (8-ounce) jar Major Grey's chutney
1/2 cup chopped green onions (about 1 bunch)
1/2 cup coarsely chopped dry roasted peanuts
1/2 cup flaked coconut

Spread the cream cheese evenly on a small serving plate. Pour the chutney over the cream cheese. Top with the green onion rings, then the peanuts and sprinkle with the coconut. Serve immediately or refrigerate up to 1 hour. Serve with crackers.

Per serving: 106 calories (percent of calories from fat, 77), 2 grams protein, 4 grams carbohydrates, 1 gram fiber, 9 grams fat (5 grams saturated), 21 milligrams cholesterol, 215 milligrams sodium.

• Make and take: Assemble on a platter, cover with plastic wrap and go.

• Made famous by: Curly Stevens of St. Petersburg, Fla., who said that when he got this recipe from a client, "the ingredients sounded so strange I had to run home and make it the first chance I got." Now whenever he's asked to bring his Chutney Cheese to a gathering, he said, "I am not sure if it is the Chutney Cheese or me that they want at their party!"

• Tip: To give this spread a South Florida look suitable for this year's Super Bowl festivities, Stevens said, "Take the top of a green onion, slit it in four or five places, soak it in ice water so the ends curl and plant it in the middle of the Chutney Cheese. ... It sort of looks like a palm tree."

• Avoid a party malfunction: "Plan ahead," Stevens advised. "Enjoy your guests, the food and the game and you won't miss a thing because you won't be in the kitchen." Set up your bar and a special table for the food, and set out all your food before guests arrive. He also suggested serving room-temperature food where possible, including desserts, such as bar cookies.

• I'm going with: "The Colts. I have always had a lot of respect for Tony Dungy during the years he spent coaching for the Tampa Bay Bucs."

Bobcat Salsa

24 (2-tablespoon) servings (about 3 cups)

Pickled jalapeños add tang and just a hint of burn, making this dip excellent for mass consumption.

2 large tomatoes, quartered, stem end removed
1/2 cup fresh cilantro
1 1/2 teaspoons garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup drained pickled jalapeños, or more to taste

Combine tomatoes, cilantro, garlic powder, salt, pepper and jalapeños in a food processor and blend to desired consistency.

Per serving: 5 calories (percent of calories from fat, 5), trace protein, 1 gram carbohydrates, trace fat (no saturated), no cholesterol, 67 milligrams sodium, trace fiber.

• Make and take: Prepare at home up to 12 hours ahead. If liquid from the tomatoes collects on top of the container, just pour it off before transferring the salsa to a serving bowl.

• Made famous by: John Hunt of Norcross, who, as part of his education at Texas State University, learned how to make a good salsa. He started with a recipe from a bar he used to work at there, and has improved upon it over the years.

• Tip: If Hunt accidentally over-chops the ingredients, he stirs in a 10-ounce can of Ro-Tel diced tomatoes and chiles for a chunkier texture. This also increases the quantity for larger parties.

• Avoid a party malfunction: "Besides inviting people who would root for the other team? That would cause a major malfunction."

• I'm going with: "The Indianapolis Colts so the TV talk shows can find another story to talk about next year. The 'Manning can't win the big game' one is getting kind of old."

Spinach Dip

48 (2-tablespoon) servings (about 6 cups)
Hands on: 5 minutes
Total time: 5 minutes

2 (10-ounce) boxes frozen chopped spinach, thawed and squeezed of excess moisture
1 (16-ounce) container reduced-fat sour cream (about 2 cups)
1 (15-ounce) jar light mayonnaise (about 2 cups)
1 (1.2-ounce) envelope Lipton Savory Herb With Garlic soup mix

In a mixing bowl, break up the squeezed spinach with a large spoon. Stir in the sour cream, mayonnaise and seasoning packet.

Per serving: 34 calories (percent of calories from fat, 53), 1 gram protein, 3 grams carbohydrates, trace fiber, 2 grams fat (1 gram saturated), 5 milligrams cholesterol, 127 milligrams sodium.

• Make and take: Prepare up to one day in advance and chill.

• Made famous by: Bernice Altamirano of Decatur, who said she plans to serve this super-simple dip (along with her empanadas, see K7) at her Super Bowl party this year. "I'm going to do finger foods, and I'm definitely going to do the spinach dip," she said. "It's so easy."

• Tip: For smaller parties, halve the recipe. To use half an envelope of the seasoning mix, just eyeball it — it doesn't have to be exact.

• Avoid a party malfunction: "Don't drink, talk and cook," offered Bernice's husband, Alex. The results could be dangerous. This dip looks great served in a bread bowl — cut the top off a round loaf of crusty bread, dig out the center and fill with the dip. Bernice Altamirano likes to serve it with Tostitos Scoops.

Empanadas

30 empanadas
Hands on: 45 minutes
Total time: 3 hours

These little pockets filled with meat and cheese are perfect party food because you can eat them with your fingers. You can find the ready-made dough "discos" in the frozen food section of many grocery stores, including Publix.

1 teaspoon vegetable oil
1/2 medium onion, finely chopped
1/2 green bell pepper, finely chopped
1 clove garlic, minced
1 pound ground beef
1 (15-ounce) can tomato sauce
Salt and pepper to taste
3 packages Goya brand discos para empanadas (10 per package), thawed
15 slices American cheese singles, cut in half
Vegetable oil for frying, or 1 egg for egg wash

In a skillet over medium-high heat, heat 1 teaspoon vegetable oil. Cook the onion, green pepper and garlic until the onion is soft. Add the beef and cook, stirring and breaking up the meat occasionally, until it is browned. Drain off the excess fat, add the tomato sauce and simmer for 30 minutes, until most of the liquid is evaporated and the beef mixture is very thick. Season to taste with salt and pepper. Chill for 1 to 2 hours.

In your work area, line up the packages of discos, the cheese slices (cut in half), the chilled beef filling and a small bowl of warm water. With the stack of discos in front of you, imagine a horizontal line across the middle of the top disco. Place a half-slice of cheese just above that line. Spread with 1 tablespoon of the beef filling, being careful not to get the filling on your fingers or on the edges of the dough. Dip a finger in the warm water and run it along the edge of the top half of the circle of dough. Lift the bottom half of the dough (with the paper liner underneath it if that helps) over the filling to fold the circle in half. Press the edges together and then either fold the sealed edge underneath the empanada or crimp the sealed edges with the tines of a fork. Place the assembled empanadas on a baking sheet lined with parchment paper.

To fry the empanadas, heat 1/4 inch of vegetable oil in a skillet until it is very hot. Place a single layer of empanadas in the pan. Cook until the bottom side is golden brown, then turn them and cook the other side. Drain on paper towels.

To bake the empanadas, preheat oven to 375 degrees. In a small bowl, beat an egg with 1 tablespoon water. Brush the tops of the empanadas with the egg wash, and then bake them until golden brown, about 20 minutes.

Serve warm or at room temperature.

Per empanada: 130 calories (percent of calories from fat, 62), 7 grams protein, 6 grams carbohydrates, 1 gram fiber, 9 grams fat (4 grams saturated), 25 milligrams cholesterol, 404 milligrams sodium.

• Make and take: Prepare up to three hours in advance. Warm in the oven or serve at room temperature.

• Made famous by: Bernice Altamirano of Decatur, who likes to enhance her mother's recipe for the filling by adding a little cheese. "When you fry them, the cheese gets melted with the meat," she said.

• Tip: In Puerto Rico, Altamirano said, empanadas are commonly fried, so that's the way she makes them. But they can also be baked, which gives them a more consistent look and cuts down a bit on the fat content. Instructions for both methods are included. To simplify preparation, make the filling and put the "discos" in the refrigerator to thaw the night before the party.

• I'm going with: Indianapolis Colts.

Slacker Jacks

24 (1/2-cup) servings
Hands on: 15 minutes Total time: 1 hour, 15 minutes

This candy-coated, nut-happy popcorn snack is even better than Cracker Jacks. And you'll be amazed at how easy it is to make – especially if you have a candy thermometer.

3 ounces popped popcorn, about 3 quarts
1 cup salted peanuts
1/2 cup (1 stick) unsalted butter
1 pound dark brown sugar, about 2 cups
1/4 cup dark corn syrup
1/2 teaspoon vanilla extract

Preheat oven to 250 degrees. Spray a cookie sheet with nonstick spray and line with parchment paper. Spray the parchment paper with nonstick spray as well and set aside.

Combine the popcorn and peanuts in a large mixing bowl. Set aside until ready to use.

Melt the butter in a medium saucepan over medium heat. Add the brown sugar, corn syrup and vanilla and stir until combined. Heat the mixture until it reaches 250 degrees, about 10 minutes. (At this stage — right on the edge between firm ball and hard ball — a little syrup dropped into a glass of cold water will form a firm ball that, with pressure, can still be squished.)

Pour the syrup over the popcorn and stir to combine. You will need to work quickly because the syrup hardens rapidly. Spread the mixture onto the prepared cookie sheet and bake in the oven for 1 hour. Cool completely. Break into bite-size pieces.

Per serving: 163 calories (percent of calories from fat, 37), 2 grams protein, 25 grams carbohydrates, 1 gram fiber, 7 grams fat (3 grams saturated), 10 milligrams cholesterol, 90 milligrams sodium.

• Make and take: Prepare up to three days ahead of time and store in an airtight container — if you think you can keep out of it until party time.

• Made famous by: Chef Alton Brown, who demonstrated the recipe in an episode of "Good Eats" that aired Monday on the Food Network. The recipe also can be found at www.foodnetwork.com. We'd tell you more, but we didn't get to talk to Brown – not even via e-mail through a publicist.

• Tip: Three ounces of popcorn happens to be the amount in an average bag of microwavable popcorn. Use whatever variety you can find with the least amount of added flavorings, salt and fat.

• Avoid a party malfunction: Don't promise your guests a conversation with Brown — he's very busy, and you may not be able to reach him.

Steve's Chicken Wings

12 servings
Hands on: 20 minutes Total time: 1 hour, 50 minutes

Spicy and fall-apart tender, these wings are sure to soothe any crowd of tipsy Super Bowl partiers on the verge of fisticuffs. Serve them with blue cheese dressing or ranch dressing and celery sticks.

10 pounds fresh chicken wings (or a combination of wings and drumettes)
1/2 cup (1 stick) salted butter
4 (12-ounce) bottles Frank's original Red Hot sauce (not the "Chicken Wing Sauce")
4 lemons
1/4 cup Worcestershire sauce

Preheat oven to 450 degrees. Cut the tips (top third) off the chicken wings and discard. Spread the remaining, meatier part of the wings and the drumettes in a single layer in two large aluminum roasting pans. Bake for about 1 1/2 hours, turning once after 1 hour, until crispy — do not let them scorch.

As they are baking, prepare the sauce. In a crockpot or saucepan, melt the stick of butter. Add the Frank's Red Hot sauce and stir. When it begins to simmer, add the juice of four lemons. Just before the wings are ready to come out of the oven, stir the Worcestershire sauce into the hot sauce mixture.

Working in batches, add as many wings as will fit into the simmering sauce and cover. Let the wings stew in the sauce for at least 5 minutes (the longer the better). Take them out of the sauce and transfer to a platter to serve.

Per serving (3 or 4 wings, depending on size): 319 calories (percent of calories from fat, 64), 22 grams protein, 7 grams carbohydrates, no fiber, 23 grams fat (9 grams saturated), 86 milligrams cholesterol, 689 milligrams sodium.

• Make and take: Stack the cooked-and-sauced wings in a clean aluminum pan and cover with aluminum foil. Pack some extra sauce in a plastic container and carry it separately, along with a bottle of blue cheese or ranch salad dressing and a bag of celery sticks.

• Made famous by: Steve Cywilko of Atlanta, who says that his famous wings have been described by friends as "everything from extra-tasty to savory to 'filled with deliciosity.' "

• Tip: Cook (and serve) the wings in disposable aluminum roasting pans for easy cleanup. Arm guests with plenty of paper napkins.

• Avoid a party malfunction: "Make sure the person running the Super Bowl pool (aka 'the squares') knows what ... he or she is doing. If not, fisticuffs (or worse) may result. Actually, it'll result in mass confusion and under-the-breath use of the word 'moron' and 'idiot.' "

• I'm going with: "Indianapolis. Peyton Manning's experience (and Rex Grossman's inexperience) should give the Colts the edge. 31-20, Indianapolis."