Prep 30 mins
Cook 0 mins
This is an exceptionally delicious and easy to prepare dish, regardless all the layers. Use most any transparent, glass serving dish so the pretty layers can be seen through the dish. Avocados contain no saturated fat or cholesterol and are virtually the only fruit that provides good-for-you mono-unsaturated fat. I found and adapted this recipe from the one at: http://www.avocadosfrommexico.com/Details.aspx?Id=138
- 354.88 ml roasted garlic hummus or 354.88 ml bean dip
- 473.18 ml red onions, chopped
- 29.58 ml lime juice
- 14.79 ml cilantro, fresh, chopped
- 12.32 ml salt
- 236.59 ml sour cream
- 473.18 ml tomatoes, chopped
Arugula Guacamole Layer
- 3 large avocados, halved and pitted
- 118.29 ml tomatillo salsa
- 236.59 ml arugula or 236.59 ml spinach leaves, fresh and finely chopped
- 5 slice bacon, cooked and crumbled
- 59.14 ml cheese (finely shredded)
- Hummus Layer. Use a 9-inch by 7-inch by 2 ½-inch (11 cup) rectangular baking dish. Spread the hummus (or bean dip if you prefer) evenly over the bottom of the dish.
- 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.
- Sour cream layer. Mix the sour cream with ¼ tsp salt. Spread in a layer over the onions.
- Tomato layer. Pat the tomatoes dry and mix with 1 tsp salt. Arrange tomatoes over sour cream.
- 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 finely shredded cheese.
- Refrigerate up to 2 hours before serving.
- Serve with thick tortilla chips, sliced jacima, or vegetable sticks.