Description
Mexican-inspired triple layer guacamole creamy cotija and confetti salsa party dip combines zesty flavors and textures for an irresistible appetizer. Guests will savor each colorful layer, creating a memorable culinary experience that celebrates fresh ingredients and bold combinations.
Ingredients
Scale
- 2 avocados, peeled, pit removed, and cubed
- 1 cup (240 ml) tomatoes, small diced (about 24 cherry tomatoes)
- ½ cup (120 ml) bell peppers, small diced (different colors)
- 3 tablespoons (45 ml) cotija cheese, finely crumbled
- ½ cup (120 ml) sour cream
- 2 tablespoons (30 ml) mascarpone or cream cheese
- 3 tablespoons (45 ml) red onions, small diced
- 4 tablespoons (60 ml) cilantro, minced
- 2.5 tablespoons (37.5 ml) lime juice
- 1 big squeeze fresh lemon juice
- 1 teaspoon (5 ml) jalapeño pepper, minced
- ¼ teaspoon (1.25 ml) kosher salt
- 1 pinch salt (optional)
Instructions
- Guacamole Base: Thoroughly mash ripe avocados with citrus juices and salt, creating a smooth, creamy foundation. Fold in finely chopped cilantro, red onion, and jalapeño until evenly distributed.
- Cotija Cream Preparation: Blend sour cream, mascarpone, crumbled cotija cheese, and lime juice until achieving a silky texture. Incorporate additional minced cilantro and adjust seasoning with a delicate salt sprinkle.
- Confetti Salsa Creation: Combine diced tomatoes, multicolored bell peppers, red onions, cilantro, and jalapeño with citrus juices. Allow mixture to rest briefly, enabling ingredients to meld and intensify flavors.
- Layering Technique: Select a transparent glass vessel and carefully spread guacamole along the bottom and sides. Gently layer cotija cream over guacamole, pressing to eliminate air pockets and maintain a clean presentation.
- Final Assembly: Drain excess liquid from confetti salsa and artfully spoon the vibrant mixture as the top layer. Serve immediately with crisp tortilla chips, inviting guests to explore this multi-dimensional dip.
Notes
- Avocado Selection: Choose ripe, dark green avocados that yield slightly when gently pressed to ensure maximum creaminess and rich flavor.
- Moisture Management: Drain excess liquid from salsa ingredients to prevent a watery dip and maintain structural integrity of layers.
- Cheese Temperature: Bring cotija and mascarpone to room temperature before blending for smoother, more integrated texture.
- Layering Technique: Use a clear glass dish to showcase vibrant colors and create a visually stunning presentation that impresses guests.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Snacks
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 9
- Calories: 150
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 15 mg