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