Description
A vibrant and flavorful Triple Layer Guacamole Party Dip featuring creamy avocado guacamole, a rich cotija cheese spread, and a colorful confetti salsa. Perfect for entertaining, this layered dip combines fresh ingredients and zesty citrus for a crowd-pleasing appetizer served 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)
- 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
- Make 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 desired consistency. Stir in the minced cilantro, red onion, and jalapeno until well combined.
- Prepare the Creamy Cotija Spread: In another medium bowl, combine the sour cream, mascarpone or cream cheese, and crumbled cotija cheese. Mash or blend until mostly smooth. Stir in the lime juice and minced cilantro, then taste and add a pinch of salt if needed.
- Make the Confetti Salsa: Combine diced tomatoes, bell peppers, red onions, lime juice, lemon juice, minced cilantro, jalapeno, and kosher salt in a small bowl. Stir well and let the flavors meld by resting for several minutes.
- Assemble the Dip: In a glass serving bowl, spread and smooth the guacamole as the bottom layer, pressing it against the sides to avoid air pockets. Next, layer the creamy cotija spread over the guacamole, also pressing it against the glass for a neat presentation. Drain any excess liquid from the confetti salsa, then spoon it evenly on top of the cotija layer to complete the tri-layer dip.
- Serve: Serve immediately with tortilla chips for dipping, or refrigerate until ready to serve. Enjoy your festive and colorful party dip!
Notes
- The confetti salsa and creamy cotija spread can be made a day ahead; drain the salsa before layering to avoid excess liquid.
- To keep guacamole green longer, mix 1/2 teaspoon fruit fresh powdered preservative with the citrus juices before mashing with avocado.
- If short on time, substitute with store-bought pico de gallo and guacamole for quick assembly.
- For best appearance, layer the guacamole first and cover completely with the creamy cotija spread to prevent oxidation.
- Use different colored bell peppers in the salsa to create a vibrant, confetti-like effect.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 10 mg
