Layered Guacamole Dip With Shrimp and Salsa

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READY IN: 6hrs 35mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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