Triple Layer Guacamole Creamy Cotija and Confetti Salsa Party Di Recipe

Name: Triple Layer Guacamole Creamy Cotija and Confetti Salsa Party Di
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 avocados, peeled, pit removed, and cubed; 1 tablespoon lime juice, freshly squeezed; 1 tablespoon lemon juice, fresh; ¼ teaspoon kosher salt; 1 tablespoon cilantro, minced; 1 tablespoon red onion, minced; 1 teaspoon jalapeno pepper, minced; ½ cup sour cream (such as Mexican or Salvadoran, if available); 3 tablespoons Cotija cheese, finely crumbled (or another salty cheese, like goat cheese); 2 tablespoons mascarpone or 2 tablespoons cream cheese; 1 tablespoon lime juice; 1 tablespoon cilantro, minced; 1 pinch salt (optional); 1 cup tomatoes, small diced (about 24 cherry tomatoes, if using canned, drain thoroughly); ½ cup bell pepper, small diced (use different colors, red, orange, yellow); 3 tablespoons red onions, small dice; 12 lime, juice only; 1 tablespoon lemon juice; 2 tablespoons minced cilantro; 1 teaspoon jalapeno, minced; ½ teaspoon kosher salt

Servings: persons

2 avocados, peeled, pit removed, and cubed
1 tablespoon lime juice, freshly squeezed
1 tablespoon lemon juice, fresh
¼ teaspoon kosher salt
1 tablespoon cilantro, minced
1 tablespoon red onion, minced
1 teaspoon jalapeno pepper, minced
½ cup sour cream (such as Mexican or Salvadoran, if available)
3 tablespoons Cotija cheese, finely crumbled (or another salty cheese, like goat cheese)
2 tablespoons mascarpone or 2 tablespoons cream cheese
1 tablespoon lime juice
1 tablespoon cilantro, minced
1 pinch salt (optional)
1 cup tomatoes, small diced (about 24 cherry tomatoes, if using canned, drain thoroughly)
½ cup bell pepper, small diced (use different colors, red, orange, yellow)
3 tablespoons red onions, small dice
12 lime, juice only
1 tablespoon lemon juice
2 tablespoons minced cilantro
1 teaspoon jalapeno, minced
½ teaspoon kosher salt

1
for the guacamole:.
2
In a medium mixing bowl, mash the avocado, citrus juices, and salt with a fork (or molcajete) until it reaches your preferred consistency.
3
Stir in the cilantro, red onion, and jalapeno.
4
for the creamy cotija spread:.
5
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).
6
Stir in the cilantro, and taste.
7
Add a pinch of salt, if necessary.
8
for the confetti salsa:.
9
Combine all ingredients in a small bowl and let rest for several minutes.
10
assemble:.
11
Layer the guacamole in the bottom of a glass serving bowl and smooth out.
12
For an attractive presentation against the glass, press the guacamole against it so there are no air pockets.
13
Spread the creamy cotija on top of the guacamole (ditto with pressing it against the glass).
14
Drain the confetti salsa, and spoon it on top of the creamy cotija to cover.
15
Serve with tortilla chips.

253

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 avocados, peeled, pit removed, and cubed, 1 tablespoon lime juice, freshly squeezed, 1 tablespoon lemon juice, fresh, ¼ teaspoon kosher salt, and more.

Yes, Triple Layer Guacamole Creamy Cotija and Confetti Salsa Party Di falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Triple Layer Guacamole Creamy Cotija and Confetti Salsa Party Di

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