Yes, that may be something of a cliche, and our apologies! But still, there's nothing like a flavorful guac to excite your tastebuds, and we've got it. Tara Teaspoon, who's both a food stylist and cookbook author, stopped by Tonia's Kitchen to talk about her new offering, Delicious Gatherings. It's a book devoted to holiday gatherings, and while the focus is on Thanksgiving and Christmas, she also talks about great football gameday parties and some delicious (duh, it's in the title!) dishes you can serve. One of those is her Loaded Guacamole Dip, of which her version, she says, is more like a 7-layer dip. It looks as beautiful as it tastes!
Taco Crema
- 1 ½ cups sour cream
- 3 Tbsp taco seasoning
Guacamole
- 5 ripe avocados
- ½ cup green tomatillo salsa
- 1/3 cup chopped cilantro
- 2 Tbsp fresh lime juice
- 1 tsp kosher salt
Green Salsa
- ¾ cup chopped cilantro
- 1/3 cup finely chopped green onions
- 2 Tbsp finely diced jalapeño
Toppings
- 1¼–1½ cups finely diced tomatoes, seeds removed and drained of juice
- 1–1¼ cups crumbled cotija cheese
- ½ (15-oz) can black beans, rinsed and drained
- ¾ cup roasted corn kernels
- Chips, for serving
Preparation
Taco Crema
1. In a medium bowl, whisk together sour cream and taco seasoning. Refrigerate while prepping remaining ingredients.
Guacamole
1. In a large bowl, smash all ingredients until slightly chunky. Cover; set aside.
Green Salsa
1. In a small bowl, combine all ingredients.
Toppings/Assembly
1. On a large (14-by-12-inch or 16-by-12-inch) platter, spread guacamole in a ¼- to ½-inch layer. Gently spread taco crema over guacamole, leaving a border of guacamole. Carefully create a ring of chopped tomatoes near edge of crema, followed by a smaller ring of cotija. Continue making rings with green salsa and black beans, finishing with corn in the center. Make sure to create very skinny rings so there’s room for each ingredient. (Alternatively, once you have the layers of guacamole and crema, you can start with the corn in the middle and work outward.) Serve immediately with chips, or cover and refrigerate up to 1 hour.
