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About the Recipe: It’s really a seven layered dip served flat on a platter. Tara Teaspoon composed the platter to look impressive, a real showstopper that is perfect for dipping and being the centerpiece on your table. She included a recipe for guacamole, but you can also use your favorite or purchased guac. This is a such a clever idea, and it’s her go-to recipe for a party.
Recipe from: Tara Teaspoon, Tara Bench Delicious Gatherings, p.100,
Shadow Mountain Publishing
Chop Topping Ingredients. Set aside each topping ingredient in small bowls.
Assemble Appetizer:
- On a large oval platter about 12×14 or 12×16 inches, spread guacamole in a 1/4- to 1/2-inch-thick layer. (As shown in picture)
- Gently spread taco crema on guacamole in a single layer, leaving a border of guacamole.
- Carefully create a ring of chopped tomatoes near the edge of the sour cream, then do the same with a smaller ring of cotija cheese.
- Continue making rings with the green salsa and the black beans, finishing with the corn in the center. Make sure to create very skinny rings so there is room for each ingredient.
- Serve immediately with chips or cover and refrigerator for up to an hour.
Cook’s Note: The amount of ingredients will vary depending on the size of your pan, plate, or platter.
Here are a few suggestions that you might find helpful.
- We prepared the Guacamole last rather than at the beginning of the recipe.
- For the Taco Crema: we used 1 (16 oz.) container of sour cream and 1 package (l oz.) original taco seasoning mix.
- We used 4 large avocados and ½ teaspoon salt since the other ingredients contained salt.
- For the Green Salsa – we felt that we would add a little tomatillo salsa or lime juice to hold the greens together for easier plating.
- For our dish, we needed to reduce the amount of greens, cheese, beans, and corn. We didn’t change the amount of Crema or Guacamole. I used the leftover ingredients for another recipe.
Serves: 12 to 14
pdf for Copy of Recipe – Loaded Guacamole Dip
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