I'm a sucker for sour cream with lime zest on anything, so the other day I got the idea to make this layered guacamole dip and oh. my. gosh. Serve some organic corn chips with this (to avoid GMOs) and you're on your way to your happy place for sure! If you can find chips not made with nasty vegetable oils like soybean or canola, even better. Good luck with that one.
Allergic to corn?
When I was looking around and trying to find some corn chips made with lard or beef tallow, I came across these corn-free tortillas made with coconut oil and lard! Has anyone tried them? If they're good, you could fry them in more lard or tallow to get them crispy and use those as dippers. Here's what the description says, “Our Cassava & Coconut Tortillas will knock your calcetines off! They taste like a flour tortilla and a corn tortilla fell in love and had a baby. They're also crafted with high-quality pastured pork lard (mmm bacon!), a savory heirloom ingredient used in traditional, handmade flour tortillas.” These are pretty expensive here, though, but maybe your local health food store carries them for less.
Layered Guacamole Dip
- 8 ounces of softened cream cheese. Organic pastured cream cheese is best for the most nutrients (cheese made from cows out on pasture, eating the diet God meant for them to eat, instead of GMO/genetically modified grains like corn and soybeans), but at the least do NOT buy the low-fat cream cheese, low-fat anything is fake food with fillers to replace the healthy dairy fat.
- 15 ounces of refried beans, I also buy organic for this and prefer refried black beans, but Kent likes refried pinto beans best. I like this brand of organic refried beans because they soak the beans FOR you, which helps with digestion. (Yep, less gas! Read more here: Got Gas? I Forgot to Soak My Beans Again! Here’s a FAST Solution.)
- 2 cups or so of your favorite organic salsa — or you can skip this if you're using tomatoes on top. If you use it, organic is best so you’re avoiding the chemical pesticides that are all over conventional tomato crops. Even better is if you make salsa yourself (here's my homemade salsa recipe) using veggies from a local farmer who you know grows his produce in healthy nutrient-dense, mineral-rich soil — if the soil isn’t healthy, the food grown there will be “dead” tasting with few nutrients. Kind of like how a lot of the produce from the store tastes in the middle of the winter because it was shipped here from another country, grown in dead soil, and picked before it was ready so it wasn’t over-ripened by the time it got to the shelf. Best of all is to grow it in your own organic garden!
- About 4 avocados — Avocados are one food you do NOT need to spend the extra money on organic, because they are not one of the “Dirty Dozen”, and actually are on the “Clean 15”. (See the whole list here so you know where foods fall that aren’t on the Dirty Dozen or the Clean 15.)
- 3-4 cloves of fresh minced garlic or garlic powder if you don't have fresh
- 1/2 teaspoon of real sea salt, or more to your own taste preference
- Zest from 2 lemons or limes. You can use a zester like this one or like this one. (Which kind do you like best? Because right now I just use one side of my box grater for zesting and would like a better one.)
- Juice from 2 lemons and/or limes (I love this little strainer that fits nicely over a cup, I use it for all sorts of things.) Here's the squeezer/juicer tool I use.
- 1 cup of sour cream — Organic sour cream from pastured cows is best, but sometimes I’ll get this brand because of the nice SHORT ingredient label.
- Another 1/2 teaspoon of real sea salt
- More options: chopped organic tomato and/or different colored organic peppers for the top, shredded cheese, black olives, green onions, what else?
First spread cream cheese on a plate (or in a dish) and then refried beans for the second layer.
Dollop on and spread around the salsa.
Now cut open avocados and squeeze out the insides into a bowl. Add 3-4 cloves of minced garlic and smoosh this all together with about 1/2 teaspoon of sea salt. (These amounts are all approximate. Taste-test and add more salt if needed.)
Here's how I juiced the lemons or limes:
Stir in the lemon or lime juice. I leave the pits in because I've heard it keeps your avocado from turning brown, but then I heard that it's not true. Oh well, the lemon or lime juice does a good job of that anyway.
Spread the layer of guacamole on the plate. Now zest 2 limes (or lemons) and mix it with sour cream and 1/2 teaspoon of sea salt. This zester was very highly rated!
Spread the sour cream layer on.
Lastly, top with chopped tomatoes and any optional ingredients and enjoy!
Don't forget to tell me what you think when you try it!
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