Description
This vibrant Triple Layer Guacamole Creamy Cotija and Confetti Salsa Party Dip combines fresh avocado guacamole, a rich creamy cotija cheese spread, and a colorful confetti salsa for a flavorful, visually appealing appetizer perfect for parties and gatherings.
Ingredients
Scale
For the Guacamole
- 2 avocados, peeled, pit removed, and cubed
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon 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 (red, orange, yellow mix)
- 3 tablespoons small diced red onions
- 1/2 fresh lime, juice only
- 1 tablespoon 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, freshly squeezed lime juice, fresh lemon juice, and kosher salt with a fork or molcajete to your preferred consistency. Stir in the minced cilantro, red onion, and jalapeno until well combined.
- Make the Creamy Cotija Spread: In another medium mixing bowl, combine the sour cream, mascarpone (or cream cheese), crumbled cotija cheese, and lime juice. Mash the mascarpone and cheese into the sour cream until mostly smooth using a fork or immersion blender. Stir in the minced cilantro and taste; add a pinch of salt if needed.
- Mix the Confetti Salsa: In a small bowl, combine the diced tomatoes, diced bell peppers, diced red onions, lime juice, lemon juice, minced cilantro, jalapeno, and kosher salt. Let the salsa rest for several minutes to allow flavors to meld.
- Assemble the Dip: In a clear glass serving bowl, layer the guacamole at the bottom, pressing it gently against the sides of the bowl to eliminate air pockets and create a smooth surface. Next, spread the creamy cotija cheese layer evenly over the guacamole and press against the glass similarly. Drain any excess liquid from the confetti salsa, then spoon it evenly over the creamy cotija spread to cover completely.
- Serve: Present the triple-layered dip with tortilla chips for dipping and enjoy immediately.
Notes
- The confetti salsa and creamy cotija spread can be prepared a day in advance; be sure to drain the salsa before assembly to prevent sogginess.
- If short on time, substitute with your favorite prepared pico de gallo and guacamole for convenience.
- To keep guacamole bright green, mix 1/2 teaspoon fruit fresh powdered preservative with the lime and lemon juices before adding to the avocado.
- Ensure the guacamole is the bottom layer fully covered by the creamy cotija spread to reduce avocado browning caused by air exposure.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 15 mg
