Triple Layer Guacamole Creamy Cotija and Confetti Salsa Party Dip

All of our favorite dips in one bowl! Guacamole Salsa Party Dip is layered with savory salsa, a creamy, cheesy spread, and, of course, guacamole. Beautiful in the bowl, it’s a hit at every party.

Ah, the many moods of spring!

I was comfy cozy in my home when the local news announced a frost warning for the overnight. It was already down in the 40’s and my furnace had kicked on hours before [sigh … it’s May].

Instead of reaching for a blanket like normal people, I slipped on my pale pink not-fit-for-public-viewing crocs and headed outside to start covering my frost-sensitive summer vegetables, which had only just begun taking root deep in the soil. A rockin’ evening, for sure. #lifeofavegetablegardener

So, I’m extra psyched that the unofficial start of summer is only days away (warmth!). I’m ready for summer food. I’m ready for fresh vegetables from the garden. I’m ready for endless salads made in endless ways and patio parties with frosty cocktails and smoky grills.

And lots and lots and lots of guacamoles and salsas.

Memorial Day Weekend calls for extra special, crowd-worthy party food. I can almost smell the fiery charcoal and hickory wood smoke already.

And then there’s my brand new salsa party dip. I had already planned a salsa fresco/guacamole party dip….

But then I discovered Salvadoran sour cream, and my life has not been the same since. It’s crème Fraîche, heavy cream, and buttermilk, all in one. It comes in a tall jar that you shake-shake-shake.

I peeled off the plastic seal and, concerned about the off-white color, double-checked the expiry date (a-okay), shrugged, and licked the seal.

OMG yum. I. Just… {swoon}

This is the kind of stuff that you can go at with a spoon when no one’s looking, and then invent some crazy reason why half of a new jar of sour cream is suddenly gone.

I just knew it had to be part of the dip. A leftover chunk of salty-crumbly cotija cheese sealed the deal.

My triple layer guacamole salsa party dip has something for everyone: the fresh tomato tang of pico de gallo with colorful veggies, the creamy layer of Salvadoran crema and cotija cheese, finished with the savory richness of homemade guacamole.

My taste-testing crowd of two demolished half of the first-run bowl at dinner, and then I had the leftovers the next day for lunch as a spread on toasty baguettes. Holy moly.

Serve with sturdy tortilla chips (I like Tostitos Hint of Lime), and stand back.

Hello, Summer, I’ve missed you so!

More Salsas to Enjoy:

• Avocado Shrimp Salsa Salad
• Cranberry Avocado Salsa
• Mediterranean Salsa

Print Recipe

4.91 from 11 votes

Triple Layer Guacamole Creamy Cotija and Confetti Salsa Party Dip

The confetti salsa and creamy cotija can be made the day before (drain the salsa before using). If you don’t have time to make the entire dip from scratch, feel free to use your favorite prepared pico de gallo and guacamole. Canner’s tip for helping to keep the guacamole green: mix 1/2 teaspoon fruit fresh powdered preservative with the lime and lemon juice before adding to the avocado. Also be sure to make the guac the bottom layer, covered completely by the creamy cotija, which will prevent oxidizing air from reaching the avocado.

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Prep Time30 minutes mins

Total Time30 minutes mins

Servings: 12 people

Calories: 310kcal

Author: Karen Gibson

Ingredients

for the guacamole

• 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

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 (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

Instructions

for the guacamole

• 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.

for the creamy cotija spread

• 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.

for the confetti salsa

• Combine all ingredients in a small bowl and let rest for several minutes.

assemble

• 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.

Nutrition

Calories: 310kcal

Nutritional information, if shown, is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.

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