Triple Layer Guacamole Creamy Cojito Confetti Salsa Party Dip from

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.
Prep Time 30 minutes
Total Time 30 minutes
Servings 12 people
Calories 310kcal
Author Karen Gibson


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


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.


  • 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.


Calories: 310kcal