Loaded Guacamole Dip

Loaded Guacamole Dip by Tara Bench

Recipe excerpt from:
Delicious Gatherings: Recipes To Celebrate Together
by Tara “Teaspoon” Bench

TURN THAT FAMOUS seven-layer dip on its head! You know the one; I’ve got a gorgeous
version on my blog
. Here, I’ve loaded a tasty layer of guacamole with so much good stuff (and some new additions). I wanted a dip that could serve as a centerpiece, so I’ve composed the platter to look impressive. It’s a showstopper that’s perfect for dipping your chips into, scooping onto enchiladas, or dolloping on a taco salad. Your taste buds will know what to expect—amazingness!

I suggest making your own simple guacamole with my quick-cheat tomatillo salsa recipe provided here. But in a pinch, you can buy the guac. I won’t tell.

Taco Crema

  • 1 ¼  cups sour cream
  • 3 tablespoons taco seasoning


  • 5 ripe avocados
  • 1 teaspoon kosher salt
  • ½ cup green tomatillo salsa
  • 1/3 cup chopped cilantro
  • 2 tablespoons fresh lime juice

Green Salsa

  • ¾ cup chopped cilantro
  • 1/3 cup finely chopped scallions
  • 2 tablespoons finely diced jalapeño


  • 1 ¼ to 1 ½ cups finely diced tomatoes,
  • seeds removed and drained of juice
  • 1 to 1 ¼  cups crumbled cotija cheese
  • Half a can (15-ounce) black beans,
  • drained and rinsed
  • ¾ cup roasted corn kernels
  • Chips for serving


  1. For the taco crema: In a medium bowl, whisk together sour cream and taco seasoning.
    Set aside in the fridge while you prepare the remaining elements.
  2. For the guacamole: In a large bowl, smash all guacamole ingredients until you
    achieve a slightly chunky consistency. Cover and set aside.
  3. For the green salsa: Mix together all green salsa ingredients. Set aside.
  4. Prepare remaining toppings.
  5. On a large platter (I used an oval platter 12-by-14- or 12-by-16-inches), spread
    guacamole in a .1/4- to .1/2 -inch-thick layer. Gently spread taco crema on guacamole
    in a single layer, leaving a border of guacamole. Carefully create a ring
    of chopped tomatoes near the edge of the sour cream, then do the same with a
    smaller ring of cotija cheese. Continue making rings with the green salsa and
    the black beans, finishing with the corn in the center. Make sure to create very
    skinny rings so there is room for each ingredient.
  6. Serve immediately with chips, or cover and refrigerate for up to an hour.

Tara’s Tip: In order to create this look, you need enough dip ingredients for a large crowd. For smaller groups, halve the recipe. “Load” your dip however you wish on your platter or layer it in a glass dish. It’s tricky to get perfect rings of toppings on your first try. You can start in the middle with the corn and work outward if that is easier for you!