Triple Layer Guacamole Creamy Cotija and Confetti Salsa Party Dip

• Vegetarian
• Gluten free

• Produce

  • 2 Avocados
  • 1/2 cup Bell peppers, small
  • 4 tbsp Coriander
  • 2 tsp Jalapeno
  • 1 tbsp Red onion
  • 3 tbsp Red onions, small
  • 1 cup Tomatoes, small

• Condiments

  • 2 big squeeze Lemon juice, fresh
  • 1 tbsp Lime juice, freshly squeezed
  • 1 tbsp Lime juice
  • 1/2 Lime, juice only, fresh

• Baking & Spices

  • 3/4 tsp Kosher salt
  • 1 pinch Salt

• Dairy

  • 3 tbsp Cotija cheese
  • 2 tbsp Mascarpone or cream cheese
  • 1/2 cup Sour cream, rich

Found on soupaddict.com

Description

Ingredients

• 2 avocados, peeled, pit removed, and cubed
• 1 tablespoon freshly squeezed lime juice
• 1 big squeeze of fresh lemon juice
• 1/4 teaspoon kosher salt
• 1 tablespoon minced cilantro
• 1 tablespoon minced red onion
• 1 teaspoon minced jalapeno pepper
• 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)
• 1 cup small diced tomatoes (about 24 cherry tomatoes; if using canned, drain thoroughly)
• 1/2 cup small diced bell peppers (use different colors - red, orange, yellow)
• 3 tablespoons small dice red onions
• 1/2 fresh lime, juice only
• 1 big squeeze fresh lemon juice
• 2 tablespoons minced cilantro
• 1 teaspoon minced jalapeno
• 1/2 teaspoon kosher salt

Directions

• In a medium mixing bowl, mash the avocado, citrus juices, and salt with a fork (or molcajete) until it reaches your preferred consistency.
• Stir in the cilantro, red onion, and jalapeno.
• Place the sour cream, mascarpone, cotija cheese, and lime juice in a medium mixing bowl and mash the mascarpone and cheese into the sour cream until mostly smooth (you can also use an immersion blender). Stir in the cilantro, and taste. Add a pinch of salt, if necessary.
• Combine all ingredients in a small bowl and let rest for several minutes.
• Layer the guacamole in the bottom of a glass serving bowl and smooth out. For an attractive presentation against the glass, press the guacamole against it so there are no air pockets. Spread the creamy cotija on top of the guacamole (ditto with pressing it against the glass).
• Drain the confetti salsa, and spoon it on top of the creamy cotija to cover. Serve with tortilla chips.