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

By Avocados from Mexico
March 31, 2010
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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


  • 1 ½ cups 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.

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