Festive Fiesta Layered Dip
Festive Fiesta Layered Dip
A fresh and modern take on the popular layered dip that's a great choice for entertaining any time of year.
Preparation Time:
20 Minutes
Ingredients:
| 1/2 cup | seeded and finely chopped tomato | 125 mL |
| 1/2 cup | each finely chopped red and green bell pepper | 125 mL |
| 1/4 cup | finely chopped white onion | 50 mL |
| 1/4 cup | finely chopped fresh coriander leaves | 50 mL |
| 3/4 tsp | each salt and pepper, divided | 4 mL |
| 1 | large lime (approx.) | 1 |
| 3 | ripe avocados, pitted | 3 |
| 1 tub | Gay Lea Gold Premium Sour Cream, divided | 425 mL |
| 2 tsp | ground cumin | 10 mL |
| 1/2 cup | shredded Ivanhoe Old White Cheddar Cheese | 125 mL |
| Tortilla chips |
Instructions:
Stir the tomato with the red and green pepper, onion, coriander and 1/4 tsp (1 mL) each salt and pepper until well combined; set aside.
Grate enough zest from the lime to measure 2 tsp (10 mL); juice the lime to measure 2 tbsp (30 mL) juice. In a separate bowl, mash the avocados until almost completely smooth. Stir in 1/4 cup (50 mL) sour cream, the lime zest, lime juice, cumin and remaining salt and pepper.
Spread the remaining sour cream over the bottom of an 8 cup (2 L) straight-sided glass dish. Top with the avocado mixture. Scatter tomato mixture over top. Sprinkle shredded cheese over the tomato mixture. Chill for 30 minute before serving. Serve with tortilla chips.
Makes 6 cups (1.5 L)
Tips:
1. Add finely chopped jalapenos and/or hot sauce to the tomato salsa for a spicy alternative.
2. Make the dip up to 4 hours in advance by layering the sour cream and avocado mixture in the serving dish and holding the salsa mixture separately. Scatter the salsa and cheese over the avocado mixture, discarding any accumulated fluids, just before serving.
Per serving (1/4 cup/50 mL dip): 89 calories, 7 g fat, 32 mg sodium, 4 g carbs, 2 g fibre, 2 g protein.
Grate enough zest from the lime to measure 2 tsp (10 mL); juice the lime to measure 2 tbsp (30 mL) juice. In a separate bowl, mash the avocados until almost completely smooth. Stir in 1/4 cup (50 mL) sour cream, the lime zest, lime juice, cumin and remaining salt and pepper.
Spread the remaining sour cream over the bottom of an 8 cup (2 L) straight-sided glass dish. Top with the avocado mixture. Scatter tomato mixture over top. Sprinkle shredded cheese over the tomato mixture. Chill for 30 minute before serving. Serve with tortilla chips.
Makes 6 cups (1.5 L)
Tips:
1. Add finely chopped jalapenos and/or hot sauce to the tomato salsa for a spicy alternative.
2. Make the dip up to 4 hours in advance by layering the sour cream and avocado mixture in the serving dish and holding the salsa mixture separately. Scatter the salsa and cheese over the avocado mixture, discarding any accumulated fluids, just before serving.
Per serving (1/4 cup/50 mL dip): 89 calories, 7 g fat, 32 mg sodium, 4 g carbs, 2 g fibre, 2 g protein.