Mexican-Style Dip

A recipe from Ricardo

• Ready In: 10 mins
• Serves: 16
• Yields: 16 mini-bowls

Ingredients

• 1  cup  store-bought  guacamole
• 1  cup ready-made bruschetta
• 1⁄3 cup English cucumber, diced
•  fresh cilantro leaves, to taste (optional)
• 32  round tortilla chips

Directions

1. In 16 miniature glass bowls, spoon 1 tablespoon of guacamole and 1 tablespoon of bruschetta topping each. Garnish with diced cucumber and chopped cilantro. Insert two chips upright in each bowl.
2. Tips: Prepare them in advance and refrigerate until ready to serve. Add the chips at the last moment.