By The Spoonful


Mexican Dip Parfaits

mexican dip parfait

Mexican Dip Parfaits

By The Spoonful

Makes About 1 Dozen Small Parfaits

  • 1 cup refried beans
  • ½ cup prepared salsa or Pico de Gallo
  • 2 cups sour cream
  • ¼ cup fresh cilantro, chopped
  • 2 tsp. lime zest
  • 1 tsp. cumin
  • ½ tsp. coriander
  • Salt, to taste
  • 2 avocadoes, pitted, peeled
  • 1 lime, juiced
  • 2 garlic cloves, minced
  • ½ cup sharp cheddar cheese, shredded
  • 1 cup cherry tomatoes, quartered
  • ¼ cup green onions, green part only, sliced

Fold together beans and salsa in a bowl; set aside.

Whisk together sour cream, cilantro, lime zest, cumin, and coriander in a bowl; season with salt and set aside.

Mash avocados with lime juice, and garlic until smooth; season with salt and set aside.

In 12 small parfait glasses or tall shot glasses, spoon in about 2 Tbsp. of bean dip, 2 Tbsp. sour cream dip, and 2 Tbsp. avocado dip. Repeat as desired for the layered look.

Sprinkle each glass with cheese, tomatoes, onion tops as desired. Cover and refrigerate parfaits at least 4 hours or until served.

Serve with tortilla strip chips or corn chips.

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