Layered Dip with Salsa, Avocado and Sour Cream

I’ve mentioned this before, but the picture of this Layered Dip forces me to bring it up again.

I don’t like taking pictures of food (which is a bit problematic for someone with a food blog).

I find it all a bit over the top and unrealistic and frustrating.

You will schmear the layers of this dip in your serving dish and top it all with cheese. It’s not beautiful.

But your people are, and they will like it.

They’ll enjoy your dip because the layers that are soft enough to keep their chips from breaking. This base is smoother and is more than just cream cheese packed into the bottom of the dish.

You can make this several hours in advance and refrigerate until serving time.

If you make the dip and have a picture, I’d love to see. Beautiful or not.

Print

Layered Dip

Prep Time

20 mins

 

This dip is adaptable, so you can add or remove layers depending on your preferences. The key is to beat the cream cheese and sour cream layer thoroughly to ensure a smooth base for the other layers.

Category: Appetizer

Type: North American

Keyword: dip

Servings: 8 appetizer servings

Author: Mary - Ketchup With That

Ingredients

Base

• 1 package 8 oz / 225g cream cheese
• 1/2 cup / 125 ml sour cream
• 2 tablespoons / 30 ml lime juice
• 1/2 teaspoon / 2.5 ml salt
• 1/4 teaspoon / 1.25 ml ground pepper
• 2 tablespoons / 30 ml dried onion flakes
• 2 teaspoons / 10 ml oregano
• 1/4 teaspoon / 1.25 ml garlic powder

Avocado layer

• 2 avocados
• 2 tablespoons / 30 ml lime juice
• 1/2 teaspoon / 2.5 ml salt
• 1/4 teaspoon / 1.25 ml ground pepper
• 1/2 teaspoon / 2.5 chili flakes
• 1/4 teaspoon / 1.25 garlic powder

To finish

• 1-1/2 cups / 375 ml salsa
• 1-1/2 cups / 375 ml grated Cheddar cheese

Instructions

1. For the base, beat together cream cheese, sour cream, lime juice, salt, pepper, oregano and garlic powder until very smooth. Spread base into bottom of 9 inch / 23 cm pie dish or other serving dish.

2. For avocado layer, scoop avocado flesh into small bowl and sprinkle with lime juice. Mash lightly with a fork and add salt, pepper, chili flakes and garlic powder. Mash together until mixed, leaving some small chunks of avocado visible. Spread over the cream cheese layer.

3. Spread salsa over avocado layer and top with grated Cheddar cheese. Refrigerate until serving time. Serve with tortilla chips. 

Recipe Notes

Optional: Mix together 1 cup / 250 ml corn kernels (fresh or thawed frozen) and 1 cup / 250 ml black beans and add after the avocado layer.