Serves a Crowd

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

March 31, 2010
1 Ratings
  • Serves 8 to 10
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

What You'll Need
  • Layer
  • 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.

See what other Food52ers are saying.

  • fudgiequeen
  • LoisonMaui

5 Reviews

fudgiequeen February 1, 2014
Never used hummus so this is a new "thingy" for me. Thught I would blend the Kale first.....Thanks, sounds easy!
LoisonMaui February 1, 2014
oops..typo.. make you own roasted garlic, smash it or chop after roasted, then mix into the hummus you buy.
LoisonMaui February 1, 2014
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.
fudgiequeen February 1, 2014
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!
LoisonMaui July 18, 2012
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.