Triple Layer Guacamole Dip

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

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.

Triple Layer Guacamole Dip Is Made to Fiesta!

This appetizer lovin’ girl loves all kinds of chip-and-dip situations. But this one has a special place in my heart, because it’s unique, it’s substantial, and it’s craveably flavorful.

Do you love salsa and guacamole and salty-cheesy spreads? Me, too! And it’s built specifically to combine all three in one satisfying bite.

Over the top? Yes! No regrets.

And on a less important … but somehow also important? … note, the colors of this dip — red/orange, white and green — make it fit for a wide variety of occasions. Cinco de Mayo? Sí. Summer? Oh, yes. Christmas? This will be the star of your tree-trimming party. It’s the colorful centerpiece of any party’s appetizer table.

The first cookout of the season calls for extra special, crowd-worthy party food. I can almost smell the fiery charcoal and hickory wood smoke already.

I had already planned a salsa fresco/guacamole party dip. But then I found Salvadoran sour cream on the grocery store shelf, and my life has not been the same since.

It’s the rich flavors of sour cream, heavy cream, and buttermilk, all in one. It comes in a tall jar that you shake-shake-shake because it’s almost drinkable. And I sort of want to, lol. Anyway, let’s take a closer look at what makes this dip so special.

The Components

This beautiful dip has three layers that combine for a delicious burst of flavor in every bite. In a pinch, you can absolutely substitute prepared versions of the salsa and guacamole. But with homemade, you control the ingredients. It’s up to you!

The Salsa — This salsa uses the usual salsa suspects (tomatoes, bell peppers, jalapenos, onions, cilantro) and gives an extra citrusy kick with the addition of lemon juice, as well as lime. The key, though, is using in-season, local tomatoes and peppers, which make all of the flavor difference.

If you’re making this in the summertime, stop by your local farmer’s market and buy some fresh produce. You won’t regret it!

The Guacamole — Guacamole is one of those things that is always better when made fresh. The lazy guacamole lover in me wish that weren’t true, but especially if you’re having loved ones over for a food feast, made the guac from scratch.

This version is loosely based on Chipotle’s, with a lovely balance of citrusy flavors. For both the salsa and the guac, if red onions are a bit much for your tastes, just soak the chopped onions in some water for about 15 minutes. Drain, and pat dry. This removes most of the onion’s harshness.

The Cheesy Middle — There really isn’t a store-bought equivalent to this smooth cheese spread, because I just pulled things out of my fridge and whipped them up. Lol. I have to make another pitch here for Mexican crema, which is a super creamy version of sour cream and is just delicious.

The crema here adds a rich tang, the cotija cheese saltiness, and the mascarpone creamy smoothness. And it’s light enough to be scooped up with a chip.

Serving Suggestions

Whatever you do, plan on preparing this dip in a glass bowl. This dip delicious in its own right, but I think the visual layers make this dip even more appetizing. These are the glass bowls that I have (affiliate link), but a reader also suggested an even shallower container to make dipping easier. I’m thinking like a small glass pie plate.

And then, I highly recommend serving this dip with sturdy chips. Leave the light and airy cantina tortilla chips for the thin quesos and wimpy salsa. Here, you’ll want to break out the thick chips. The chip should be able to dive down into the dip bowl and pull back three perfect layers (see photo above!). Large pita chips also work well.

Or, serve it with a spreader knife and crackers. Or small toasts!

This Triple Layer Guacamole Dip has something for everyone: the fresh tomato tang of pico de gallo with colorful veggies, the creamy, salty layer of Mexican crema and cotija cheese, finished with the savory richness of homemade guacamole.

My taste-testing crowd of two demolished half of the very first batch at dinner, and then I had the leftovers the next day for lunch as a spread on toasty baguettes. Holy moly. It’s been a party must-have ever since.

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

Our three favorite dips, in one bowl!

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Prep Time30 minutes mins

Total Time30 minutes mins

Course: Appetizer

Cuisine: American

Keyword: guacamole dip

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.

Notes

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.

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.