How to Make a Triple Layer Guacamole Creamy Cotija and Confetti Salsa Party Dip
Planning a party or looking for a festive appetizer to spice up your next gathering? This Triple Layer Guacamole Creamy Cotija and Confetti Salsa Party Dip is a vibrant, colorful, and irresistibly tasty choice that will impress your guests and get the party started! With layers of rich guacamole, creamy cotija cheese spread, and a fresh, zesty confetti salsa, this dip combines a variety of textures and flavors that are sure to delight.
Let’s break down this delightful recipe into its simple steps and ingredients, ensuring you can recreate this show-stopping appetizer with ease.
Ingredients:
For the Guacamole:
- 2 avocados, peeled, pit removed, and cubed
- 1 tablespoon freshly squeezed lime juice
- 1 big squeeze of fresh lemon juice
- ¼ teaspoon kosher salt
- 1 tablespoon minced cilantro
- 1 tablespoon minced red onion
- 1 teaspoon minced jalapeño pepper
For the Creamy Cotija Spread:
- ½ cup rich sour cream (preferably 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)
- ½ cup small diced bell peppers (use different colors – red, orange, yellow)
- 3 tablespoons small diced red onions
- Juice of ½ fresh lime
- 1 big squeeze of fresh lemon juice
- 2 tablespoons minced cilantro
- 1 teaspoon minced jalapeño
- ½ teaspoon kosher salt
Directions:
Step 1: Prepare the Guacamole
In a medium mixing bowl, mash the avocados with lime juice, lemon juice, and salt until it reaches your preferred consistency. Stir in the minced cilantro, red onion, and jalapeño. Set aside.
Step 2: Create the Creamy Cotija Spread
Combine sour cream, mascarpone (or cream cheese), crumbled cotija cheese, and lime juice in another mixing bowl. Blend until mostly smooth; an immersion blender works great here. Mix in the minced cilantro and adjust the seasoning with salt if needed. Set aside.
Step 3: Mix the Confetti Salsa
In a small bowl, toss together the diced tomatoes, bell peppers, red onions, lime juice, lemon juice, cilantro, jalapeño, and kosher salt. Let it rest for a few minutes to allow the flavors to meld together.
Step 4: Assemble the Dip
Choose a clear glass serving bowl for an attractive presentation. Layer the guacamole at the bottom, smoothing it out and pressing against the sides to eliminate air pockets. Next, carefully spread the creamy cotija mixture over the guacamole. Finally, drain any excess liquid from the confetti salsa and spoon it on top of the cotija layer.
Serving Suggestions:
Serve this colorful dip with a side of crispy tortilla chips for dipping. It’s perfect for any party or as a festive addition to your snack table.
Nutritional Information:
- Prep Time: 20 minutes
- Cooking Time: 0 minutes
- Total Time: 20 minutes
- Calories: 180 kcal per serving
- Servings: 8
This Triple Layer Guacamole Creamy Cotija and Confetti Salsa Party Dip is not just delicious—it’s a conversation starter. Its layers are visually appealing and its flavors, a delightful celebration of freshness and zest. Dive in and enjoy the taste of a party on a plate!
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Triple Layer Guacamole Creamy Cotija and Confetti Salsa Party Dip
- Total Time: 20 minutes
- Yield: 8 1x
Description
This Triple Layer Guacamole Creamy Cotija and Confetti Salsa Party Dip is a showstopper at any gathering. The base layer of creamy guacamole, enhanced with fresh lime juice and a hint of spice from jalapeños, provides a rich and flavorful foundation. The middle layer of cotija cheese spread adds a tangy, creamy contrast that perfectly complements the guacamole. Topping it all off is the confetti salsa, bursting with vibrant colors and fresh flavors from tomatoes, bell peppers, and red onions.
Ingredients
For the Guacamole:
2 avocados, peeled, pit removed, and cubed
1 tablespoon freshly squeezed lime juice
1 big squeeze of fresh lemon juice
¼ teaspoon kosher salt
1 tablespoon minced cilantro
1 tablespoon minced red onion
1 teaspoon minced jalapeño pepper
For the Creamy Cotija Spread:
½ cup rich sour cream (preferably 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)
½ cup small diced bell peppers (use different colors – red, orange, yellow)
3 tablespoons small diced red onions
Juice of ½ fresh lime
1 big squeeze of fresh lemon juice
2 tablespoons minced cilantro
1 teaspoon minced jalapeño
½ teaspoon kosher salt
Instructions
For the Guacamole:
In a medium mixing bowl, mash the avocado, lime juice, lemon juice, and salt with a fork or molcajete until it reaches your preferred consistency.
Stir in the minced cilantro, red onion, and jalapeño. Set aside.
For the Creamy Cotija Spread:
In a medium mixing bowl, combine the sour cream, mascarpone, cotija cheese, and lime juice. Mash the mascarpone and cheese into the sour cream until mostly smooth (you can also use an immersion blender).
Stir in the minced cilantro and taste. Add a pinch of salt if needed. Set aside.
For the Confetti Salsa:
In a small bowl, combine the diced tomatoes, bell peppers, red onions, lime juice, lemon juice, cilantro, jalapeño, and kosher salt. Let it rest for several minutes to allow the flavors to meld.
Assemble the Dip:
In a glass serving bowl, layer the guacamole at the bottom and smooth it out. Press the guacamole against the sides of the glass for an attractive presentation without air pockets.
Spread the creamy cotija mixture on top of the guacamole, again pressing it against the glass.
Drain the confetti salsa, then spoon it on top of the creamy cotija layer to cover.
Serve with tortilla chips and enjoy!
- Prep Time: 20 minutes
- Cook Time: 0 minutes
Nutrition
- Calories: 180