Layered Guacamole Dip with a New Twist, From the Kitchen of Rick Bayless

By • March 31, 2010 • 5 Comments



Author Notes: Great to enjoy at home and also travels well to any party! A layer of hummus and arugula guacamole adds to the deliciousness of this old-time favorite made new. Avocados from Mexico

Serves 8 to 10

Layer

  • 1 ½ cup roasted garlic hummus.
  • 2 cups chopped red onions.
  • 2 tablespoons fresh limejuice.
  • 2 ½ teaspoons salt.
  • 1 cup sour cream.
  • 2 cups chopped cherry tomatoes (red or multi-colored).

Arugula guacamole layer:

  • 3 large, ripe Avocados from Mexico, halved, pitted.
  • ½ cups Frontera Tomatillo Salsa or bottled tomatillo salsa.
  • 1 cup fresh arugula or spinach leaves, finely chopped.
  • ½ cups crumbled crisply-cooked thick sliced or applewood-smoked bacon (5 slices, cooked).
  • ¼ cups finely crumbled or shredded Mexican queso añejo or romano cheese.
  1. Hummus Layer. Use a 9-inch by 7-inch by 2 ½-inch (11 cup) rectangular baking dish. Spread the hummus evenly over the bottom of the dish.
  2. Red onion layer. Put the onions into a colander or strainer and rinse well under cool water. Shake dry and put into a small bowl. Stir in 1 Tbsp of the lime juice, cilantro and ¼ tsp of the salt. Arrange in a single layer over the hummus in the dish.
  3. Sour cream layer. Mix the sour cream with ¼ tsp salt. Spread in a layer over the onions.
  4. Tomato layer. Pat the tomatoes dry and mix with 1 tsp salt. Arrange tomatoes over sour cream.
  5. Guacamole layer. Scoop the avocado pulp out into a medium-size bowl. Coarsely mash with a fork. Stir in salsa, arugula, remaining 1 Tbsp lime juice and about 1 tsp salt. Gently spread the arugula guacamole over the tomatoes. Sprinkle with bacon and cheese. Refrigerate up to 2 hours before serving. Serve with thick tortilla chips, sliced jícama or sliced cucumbers.
From Our Friends
powered by ZergNet

Tags: delicious, Easy, Holidays, Holidays, Super Bowl

Comments (5) Questions (0)

Default-small
Default-small
Default-small

6 months ago fudgiequeen

Never used hummus so this is a new "thingy" for me. Thught I would blend the Kale first.....Thanks, sounds easy!

Default-small

6 months ago LoisonMaui

oops..typo.. make you own roasted garlic, smash it or chop after roasted, then mix into the hummus you buy.

Default-small

6 months ago LoisonMaui

Buy plain hummus buy your own roasted garlic that you have made. I think kale may be too 'stiff' and detract from the dip. I'd stick with spinach or arugula. Good luck.

Default-small

6 months ago fudgiequeen

where do we find roasted garlic hummus? or do we make it? Also going to try Kale with this. How much cilantro or can I leave it out? Looks great! Yes, the Jicama is the winner!

Default-small

about 2 years ago LoisonMaui

I made this yesterday for a gang of 7. All loved it. Nice change from the usual layered guacamole dip. Would make again as will my friends. I couldn't find the roasted garlic hummus, so I used the spinach/artichoke hummus, I used spinach. It takes a long time to cut up all the ingredients so give yourself a couple of hours. The jicama was the winner as far as accompaniment.