Layered Guacamole Dip
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 it (organic to avoid GMOs, preservatives, and other nasties) 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…
Watch the video here (plays after the ad):
By the way, are you 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
Ingredients
- 8 ounces of softened cream cheese, preferably pastured cream cheese, never low-fat! Or you can use homemade yogurt cheese if you have some on-hand.
- 15 ounces of refried beans -- refried black OR refried pinto beans are both good. 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 make your own: here's my homemade salsa recipe
- About 4 avocados
- 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.
- 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
- Topping options: chopped organic tomato and/or different colored organic peppers shredded cheese, black olives, green onions, what else do you like?
Instructions
- First spread cream cheese on a plate (or in a dish) and then add refried beans for the second layer.
- Next 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.)
- Next juice your lemons or limes, but first zest them because it's easiest before juicing -- just set the zest aside until the next step. Here's the squeezer/juicer tool I use.
- 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 mix the zest with the sour cream and 1/2 teaspoon of sea salt. (This zester was very highly rated.)
- Spread the sour cream layer on.
- Lastly, add your preferred toppings and ENJOY with your favorite organic corn chips!
- Don't forget to tell me what you think when you try it. 🙂
A couple notes about the ingredients:
Note that you don't need to get organic avocados as they're not on the dirty dozen list. Find the Dirty Dozen and Clean 15 here.
- For the other ingredients, best are 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 taste “dead” because it has 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! (Unless you have deer like we do and it's no use! So we are CSA members, which means you buy a share of local produce from a farmer you trust. Find a CSA here.)
Step-by-step pictures!
More you might like:
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Amie Adams Green says
Yummy
Oregon Chris says
YUM!
Margaret says
I have a zester from Pampered Chef that I really like. Before I got it, I used the side of a box grater, too. It was such a pain to clean up, and I inevitably skinned up a finger or two. The PC zester is easy to use, and it was fairly inexpensive.
The dip looks fabulous! I think I will have to make it. I would probably top it with olives and shredded cheddar.
Maddison@ lunch ideas for kids says
wow! great lunch ideas. I hope If i make this kind of meal for my family members they might love them to eat..It looks so yummy…thanks for sharing such a nice meal idea.
Sarah says
LOVE my microplaner. I did not know more than one company made them. Joke is on me! Anyway, what about fermented bean paste from Nourishing Traditions? Very yummy and would definitely give it a probiotic kick! It is made with black beans as well. I agree with you about black beans being superior in flavor to the pinto beans!
Sandy says
Kelly, this sounds delicious! I love our microplane zester, too – much easier to use when you want a finer grate. And it doesn’t eat my knuckles, either 🙂 Anyway, maybe try diced red/orange/yellow peppers on top, for those who don’t like olives? I will definitely make this for a gathering this winter. Thanks!
KitchenKop says
Oooooh, great idea about the peppers, Sandy!
Also, please see my question for you in my comment reply above about the zesters…
Thanks!
Kel
Victoria Bloch says
Looks way yummy, Kelly! Re: the grater for zesting limes or other citrus, my microplane grater changed my life in deep and meaningful ways. I hated zesting before that, ’cause I used the fine side of the box grater just as you show here. Never able to get all the zest off, cleanup a pain, bla bla bla. And then: the microplane. Light touch only, get exactly that thin top layer of peel without any fuss, I can zest a whole lime in maybe 30 seconds. Life changing. You like lime zest, gal, don’t walk, run to your favorite source for kitchen tools and get one. I have two: a fine one (best for citrus) and a coarser one (rocks that hunk of Parmesan). Joy guaranteed!
KitchenKop says
Victoria you crack me up. “My microplane grater changed my life in deep and meaningful ways” – ha, so cute!
So was the one you like (and you too Sandy) in one of the links I asked about above? Or is yours different?
Maybe email me with Amazon links so I can share with others, too? [email protected].
Thanks!
Kel
Angie says
Mmmmmm! The lime zest in sour cream idea is mucho bueno for a Mexican dip! Here’s an optional idea – what if, since there is already tomato in the salsa layer – putting sliced or chopped black olives on top? I can get the natural Lindsay brand at our Wal-mart that are only olives and sea salt. Thanks for the great idea for holiday party season!
KitchenKop says
Great idea, I just added it to the recipe, thanks!
Kelly