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...."
INGREDIENTS
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2 avocados, peeled, pit removed, and cubed
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1 tablespoon freshly squeezed lime juice
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1 big squeeze of fresh lemon juice
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1/4 teaspoon kosher salt
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1 tablespoon minced cilantro
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1 tablespoon minced red onion
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1 teaspoon minced jalapeno pepper
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1/2 cup rich sour cream (such as Mexican or Salvadoran, if available)
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3 tablespoons finely crumbled cotija cheese (or another salty cheese, like goat cheese)
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2 tablespoons mascarpone or cream cheese
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1 tablespoon lime juice
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1 tablespoon minced cilantro
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1 pinch of salt (optional)
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1 cup small diced tomatoes (about 24 cherry tomatoes; if using canned, drain thoroughly)
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1/2 cup small diced bell peppers (use different colors - red, orange, yellow)
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3 tablespoons small dice red onions
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1/2 fresh lime, juice only
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1 big squeeze fresh lemon juice
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2 tablespoons minced cilantro
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1 teaspoon minced jalapeno
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1/2 teaspoon kosher salt
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