Nacho-style layered dip

Preparation time: 25 minutes

Refrigerate for 30 minutes

Nutritional information

• PER SERVING:
• Calories 341
• Protein 9 g
• Fat 26 g; Carbohydrate 21 g
• Fiber 3 g; Iron 1 mg; Calcium 209 mg
• Sodium 313 mg.

Festive and colorful, this layered nacho-style dip brings a festive touch to the table with its three delicious layers. It features a creamy layer of salsa con queso, a lemony guacamole, and a touch of sour cream that balances everything. Served with chips or crudités, it quickly becomes the star of any appetizer spread. It's also the perfect dip for the holidays: simple to assemble, easy to share, and always a hit with guests. Without a doubt, this convivial dish makes you want to extend the evening around a generous and festive platter!

Ingredients

1 pot of cheesy salsa (like Tostitos) of 394 ml

1 container of 250g cream cheese, softened

500 ml (2 cups) of 14% sour cream

2 lawyers

30 ml (2 tbsp) chopped fresh coriander

15 ml (1 tbsp) of lime zest

15 ml (1 tbsp) of fresh lime juice

Salt and pepper to taste

500 ml (2 cups) of grated yellow cheddar cheese

1 bag of corn chips (227 g)

For the garnish:

1 red bell pepper

1 green bell pepper

1 small red onion

1 jalapeño cut in half, seeds and white membrane removed

2 seeded Italian tomatoes

30 ml (2 tbsp) of chopped fresh coriander

30 ml (2 tbsp) of olive oil

2 thinly sliced ​​green onions

Steps

In a bowl, mix the salsa con queso with the cream cheese until well combined.

Pour the cheese mixture into a tall, square, 20 cm (8 in) glass dish. Smooth the surface and chill for 30 minutes.

Spread the sour cream in the dish in an even layer.

In another bowl, mash the avocados with the coriander, lime zest and juice using a fork. Season with salt and pepper.

Carefully pour the avocado puree into the mold and smooth the surface. Sprinkle with cheddar cheese. Refrigerate.

Dice the peppers, onion, jalapeño and tomatoes.

In a bowl, mix the peppers with the onion, jalapeño, tomatoes, cilantro, olive oil and green onions.

Carefully spread the vegetable mixture in the mold and smooth the surface. Serve with the corn chips.