Prep 35 mins
Cook 6 hrs
This is a different take on the traditional layered taco dip. The guacamole can be prepared 1 day ahead, and then the next day all the ingredients can be layered up to 4 hours before use, covered and refrigerated. (The cooking time is actually the chilling time.)
- 3 ripe Hass avocadoes (see Note, below)
- 1⁄2 cup sour cream
- 2 tablespoons fresh lime juice
- 1⁄4 cup finely minced onion
- 2 garlic cloves, crushed through a garlic press
- salt, to taste
- 1 lb shrimp, cooked, peeled and deveined, coarsely chopped
- 2 tablespoons olive oil, preferably extra virgin
- 2 teaspoons fresh lime juice
- 1 cup store-bought thick-and chunky salsa (I prefer Pace's)
- 1⁄2 cup sour cream
- 2 tablespoons chopped fresh cilantro
- tortilla chips, for serving
- To make the guacamole, mash the avocados, sour cream, and lime juice in a medium bowl with a slotted spoon or large serving fork until the mixture is chunky.
- Fold in the onion and garlic, and season generously with the salt.
- Cover tightly with plastic wrap and refrigerate until chilled, at least 2 hours, or overnight. (The guacamole can be made up to 1 day ahead -- the sour cream and lime juice keep the guacamole from discoloring.).
- After chilling the guacamole, toss the shrimp with the oil and lime juice.
- Spread the shrimp in a thick layer of about 9 inches in diameter on a rimmed serving platter.
- Spread the chilled guacamole on the shrimp, leaving a border exposed.
- Spread the salsa over the guacamole, leaving a border.
- Finally, spread the sour cream on the salsa, again leaving a border around the edges.
- Sprinkle the cilantro over the dip.
- This can be prepared up to 4 hours ahead, covered tightly with plastic wrap and refrigerated, or can be served right away.
- Serve with tortilla chips for dipping.
- *Note: Hass avocados are the small, dark avocados. They should be ripe and give a little when pressed, but if they are firm you can ripen them at home by putting them in a paper bag with a ripe banana or an apple. This will cut the ripening time in half.