Description
This vibrant Triple Layer Guacamole Dip combines creamy avocado guacamole, a rich and tangy cotija cheese spread, and a colorful confetti salsa to create a festive party appetizer. Perfectly layered for an impressive presentation, this dip offers fresh flavors and textures that pair wonderfully with tortilla chips.
Ingredients
Scale
For the Guacamole
- 2 avocados, peeled, pit removed, and cubed
- 1 tablespoon freshly squeezed lime juice
- 1 big squeeze of fresh lemon juice
- 1/4 teaspoon kosher salt
- 1 tablespoon minced cilantro
- 1 tablespoon minced red onion
- 1 teaspoon minced jalapeno pepper
For the Creamy Cotija Spread
- 1/2 cup rich sour cream (such as Mexican or Salvadoran, if available)
- 3 tablespoons finely crumbled cotija cheese (or another salty cheese, like goat cheese)
- 2 tablespoons mascarpone or cream cheese
- 1 tablespoon lime juice
- 1 tablespoon minced cilantro
- 1 pinch of salt (optional)
For the Confetti Salsa
- 1 cup small diced tomatoes (about 24 cherry tomatoes; if using canned, drain thoroughly)
- 1/2 cup small diced bell peppers (use different colors – red, orange, yellow)
- 3 tablespoons small diced red onions
- 1/2 fresh lime, juice only
- 1 big squeeze fresh lemon juice
- 2 tablespoons minced cilantro
- 1 teaspoon minced jalapeno
- 1/2 teaspoon kosher salt
Instructions
- Prepare the guacamole: In a medium mixing bowl, mash the avocado, lime and lemon juices, and kosher salt with a fork or molcajete until you reach your preferred consistency. Stir in the minced cilantro, red onion, and jalapeno until well combined.
- Make the creamy cotija spread: In a separate medium bowl, combine sour cream, mascarpone (or cream cheese), crumbled cotija cheese, and lime juice. Mash or blend the mixture until mostly smooth using a fork or immersion blender. Stir in the minced cilantro and taste; add a pinch of salt if desired.
- Prepare the confetti salsa: Combine the diced tomatoes, bell peppers, red onions, lime juice, lemon juice, minced cilantro, jalapeno, and kosher salt in a small bowl. Mix thoroughly and let rest for several minutes to allow flavors to meld.
- Assemble the dip: In a clear glass serving bowl, spoon the guacamole onto the bottom and smooth it out while pressing lightly against the glass sides to avoid air pockets. Layer the creamy cotija spread on top, pressing again against the glass for an attractive presentation. Drain the confetti salsa of any excess liquid and spoon it evenly over the cotija layer.
- Serve: Present the layered dip with tortilla chips for dipping. The dip can also be made a day ahead for convenience—just be sure to drain the salsa before adding it to the assembly.
Notes
- The confetti salsa and creamy cotija spread can be prepared the day before. Drain the salsa thoroughly before using to avoid excess liquid in the dip.
- If short on time, use your favorite store-bought guacamole and pico de gallo as substitutes for the homemade layers.
- To help keep the guacamole green and prevent browning, mix 1/2 teaspoon fruit fresh powdered preservative into the lime and lemon juice before adding to the avocado.
- Always place the guacamole as the bottom layer and cover it completely with the creamy cotija spread; this protects the avocado from oxidation and keeps it vibrant.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 15 mg
