Description
This Triple Layer Guacamole Creamy Cotija and Confetti Salsa Party Dip is a vibrant and flavorful layered dip perfect for gatherings. It combines fresh guacamole, a creamy cotija cheese spread, and a colorful confetti salsa, creating a delicious and visually appealing appetizer to enjoy with tortilla chips.
Ingredients
Scale
For the Guacamole
- 2 avocados, peeled, pit removed, and cubed
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon freshly squeezed 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 (red, orange, yellow)
- 3 tablespoons small diced red onions
- 1/2 fresh lime, juice only
- 1 tablespoon freshly squeezed 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 along with the lime juice, lemon juice, and kosher salt using a fork or molcajete until the desired consistency is reached. Stir in the minced cilantro, red onion, and jalapeno pepper evenly.
- Prepare the Creamy Cotija Spread: In another medium bowl, combine the sour cream, mascarpone or cream cheese, crumbled cotija cheese, and lime juice. Mash or blend these ingredients with a fork or immersion blender until mostly smooth. Fold in the minced cilantro and add a pinch of salt if needed to adjust the flavor.
- Make the Confetti Salsa: In a small bowl, mix together the diced tomatoes, diced bell peppers, diced red onions, lime juice, lemon juice, minced cilantro, minced jalapeno, and kosher salt. Let the salsa rest for several minutes to allow flavors to meld. Drain well before assembling.
- Assemble the Dip: In a clear glass serving bowl, layer the guacamole at the bottom and gently press it against the sides to avoid air pockets. Next, spread the creamy cotija mixture over the guacamole layer, pressing it against the glass as well. Finally, spoon the well-drained confetti salsa on top to cover the creamy cotija layer completely. Serve immediately with tortilla chips.
Notes
- The confetti salsa and creamy cotija spread can be prepared a day ahead; be sure to drain the salsa well before assembly to prevent sogginess.
- If short on time, use your favorite store-bought guacamole and pico de gallo as shortcuts.
- To keep guacamole bright green longer, mix 1/2 teaspoon fruit fresh powdered preservative with the lime and lemon juice before adding to avocado.
- Ensure the guacamole is the bottom layer completely covered by the creamy cotija spread to reduce oxidation and browning.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 15 mg
